Salmon And Corn Chowder With Lima Beans Recipe Recipes Net

Ingredients

¼lbbacon,sliced

1onion

1¼lbsboiling potatoes,(about 3 pieces)

3cupslow-sodium chicken broth,canned, or homemade stock

1¾tspsalt

2cupscorn kernels,fresh or frozen, (cut from about 4 ears)

1lbsalmon fillets,skinless

1cupbaby lima beans,frozen

1tspfresh ground black pepper

¾cuphalf and half

2tbspchives or scallion tops,chopped

In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.

Pour off all but 1 tablespoon of fat from the pot.

Add the onion and cook over moderately low heat for about 5 minutes, stirring occasionally until translucent.

Add the potatoes, broth, bacon, and ½ teaspoon of the salt to the pot and simmer for 10 minutes, covered.

Put the corn kernels in a food processor and pulse 6 to 8 times to chop.

Add the corn to the pot and cook covered for about 5 minutes longer until the potatoes and corn are just done.

Add the salmon, lima beans, the remaining 1¼ teaspoons salt, and the pepper.

Bring back to just a simmer. The fish should be just cooked through.

Stir in the half-and-half and serve the chowder topped with the chives.