Quick Sockeye Chowder
We’ve got a couple of tricks up our sleeve for this fast sockeye salmon chowder. For a spicy variation add Cajun seasoning, southwest seasoning or red pepper flakes to taste.
Cook Time: 16 mins.
1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon
1 tablespoon butter
1 small onion, chopped
1 tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme or dill weed
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
1/4 cup bacon bits, divided
2 tablespoons sherry, if desired
Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside.
Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.
To serve, ladle soup into bowls; sprinkle with remaining bacon bits.
Spicy Variation: Add Cajun seasoning, southwest seasoning or red pepper flakes to taste.