Salm n Clam Chowder - Foodnetwork.ca

By Totlxtc

Ingredients

• 1 tablespoon olive oil
• 3 slices reduced-sodium bacon, finely chopped
• 1 cup chopped onions
• 1 cup diced celery
• 2 teaspoons minced garlic
• 1 1/2 cups peeled, cubed sweet potato (cut into small cubes)
• 1 tablespoon minced fresh thyme or 1 tsp dried thyme (fresh is best!)
• 1 1/2 cups reduced-sodium chicken broth
• 1 teaspoon seafood seasoning (such as Old Bay seasoning or Seafood Magic)
• 1 can (14 oz/398 mL) cream-style corn
• 2 cans (5 oz/142 g each) whole baby clams, undrained
• 8 ounces boneless, skinless salmon fillet, cut into small chunks
• 1 can 2% evaporated milk or 1 cups light (5%) cream
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Heat olive oil over medium heat in a large soup pot. Add chopped bacon and cook until bacon just begins to crisp. Add onions, celery, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in sweet potatoes and thyme. Cook for 30 more seconds. Add chicken broth and seafood seasoning. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in corn, clams (with liquid), and salmon. In a medium bowl or measuring cup, whisk together evaporated milk and flour until smooth. Add to pot. Mix well. Bring soup to a gentle boil. Reduce heat to medium-low and simmer, uncovered, until salmon is cooked through and soup thickens, about 3 minutes. Remove from heat. Add parsley, salt and freshly ground black pepper. Enjoy!