Salmon-And-Corn Chowder With Lima Beans Recipe

Name: Salmon-And-Corn Chowder With Lima Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound sliced bacon, cut crosswise into thin strips; 1 onion, chopped; 1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice; 3 cups canned low-sodium chicken broth or homemade stock; 1 3/4 teaspoons salt; 2 2/3 cups fresh (cut from about 4 ears) or frozen corn kernels; 1 pound skinless salmon fillets, cut into 1-inch pieces; 1 cup frozen baby lima beans, thawed; 1/8 teaspoon fresh-ground black pepper; 3/4 cup half-and-half; 2 tablespoons chopped chives or scallion tops

Servings: persons

1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice
3 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
2 2/3 cups fresh (cut from about 4 ears) or frozen corn kernels
1 pound skinless salmon fillets, cut into 1-inch pieces
1 cup frozen baby lima beans, thawed
1/8 teaspoon fresh-ground black pepper
3/4 cup half-and-half
2 tablespoons chopped chives or scallion tops

1
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, stirring occasionally, until translucent, about 5 minutes.
2
Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes. Put the corn kernels in a food processor and pulse six to eight times to chop. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.
3
Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the chives.
4
Variation: If you're not a lima-bean fan, substitute another vegetable, such as petite peas.
5
Wine Recommendation: Pinot blanc from Alsace is delicious, plentiful, and inexpensive. It will provide a lovely backdrop for the chowder's rich flavor and texture.

1019

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 pound sliced bacon, cut crosswise into thin strips, 1 onion, chopped, 1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice, 3 cups canned low-sodium chicken broth or homemade stock, and more.

Yes, Salmon-And-Corn Chowder With Lima Beans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon-And-Corn Chowder With Lima Beans

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