This thick and hearty chowder is great any time of the year - but we especially love it in the Fall and Winter as it's warming and filling. It also warms up well the next day - and the flavors are even richer. If desired, (and hungry) serve in fresh bread bowls.
INGREDIENTS
1 lb Diced potatoes
3 Chopped celery stalks
1/2 Diced Bell pepper (any color, though red is pretty in the bowl)
1 Diced small onion
1 Tsp garlic granules (or 1 minced clove)
2 Chicken bullion cubes
4 Cups water
1 Tsp dill weed
10-12 Oz frozen corn (or 3 ears of fresh corn kernels cut off cob)
3 6-Oz cans boneless, skinless wild red salmon
1/2 Tsp salt
2 Tbs butter
2Tbs flour
1 Cup cream
2 Cups half and half
INSTRUCTIONS
1. Spray 4.5 - 6 Quart slow-cooker with olive oil.
2. Add first 8 ingredients to slow-cooker. Cook on high 4 hours.
3. Add next two ingredients to slow-cooker.
4. While salmon and corn are coming up to temp, in a small sauce pan on the stovetop, melt butter and salt. Add flour while whisking butter and flour to combine. Slowly add cream, mixing constantly so it doesn't burn or seize. When thickened, add half and half slowly so the béchamel stays thickened.
5. Add béchamel to slow-cooker and let combine and thicken the chowder.
6. Top with fresh cracked black pepper. Serve with oyster crackers or fresh bread. Optional - sprinkle with crisp bacon bits.
NOTE: I make this chowder with canned salmon. You can certainly use fresh - the canned boneless, skinless, wild-caught red salmon is consistently good throughout the year (I buy Honey Boy brand) - and if I am buying quality fresh salmon, I'd rather broil, smoke, or pan sear it than use in chowder. But, you can do whatever makes you happiest.
