Servings: 6 | Preparation time: 10 minutes | Cooking time: 50 minutes
Ingredients
- 6 slices thick cut bacon, cut into 1/2 inch pieces
- 3 tbsp unsalted butter
- 1 bunch green onions, thinly sliced
- 3 stalks celery, diced (about 1 cup)
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 tsp Cool Runnings Cajun seasoning
- 1/4 cup all purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups reduced sodium chicken broth
- 1 (10 oz) bag frozen corn kernels
- 1 (15 oz) can cream style corn
- 1 large russet potato, cut into small chunks
- 1/2 tsp salt (plus more to taste)
- 1 1/2 lb salmon, skin removed and cut into chunks
- Hot sauce (optional, for serving)
Directions
1. Heat a large pot or Dutch oven over medium low heat. Add the bacon and cook for 12 to 15 minutes until crispy and the fat has fully rendered. Remove with a slotted spoon and set aside on paper towel.
2. Add butter to the same pot and let it melt. Add the green onions, celery, and bell pepper. Cook for 6 to 8 minutes until softened.
3. Stir in the garlic and Cajun seasoning. Cook for about 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
5. Slowly pour in the milk, stirring continuously until smooth. Add the chicken broth, corn kernels, cream style corn, potatoes, and salt.
6. Bring to a gentle boil, then reduce heat and let simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened.
7. Add the salmon pieces, cover, and let simmer for 5 to 7 minutes until the salmon is cooked through and tender. Taste and adjust seasoning with additional salt if needed.
8. Remove from heat and serve hot. Garnish with greens and add a dash of hot sauce if desired.