Salmon & Corn Chowder with Bacon

Ingredients

• 6 slices oscar mayer bacon cooked chopped
• 11 oz regular corn with red and green bell peppers, undrained canned
• 2 stalks celery finely chopped
• 2 Tbsp grey poupon dijon mustard 
• 2 Tbsp flour 
• 3 sprigs thyme leaves fresh
• 2 cloves garlic minced
• 3 cups milk 
• 0.8 lb new potatoes cut into 1/2-inch cubes ( 6)
• 2 tsp oil 
• 1  onion chopped
• 6 servings ritz crackers 
• 1.5 lb salmon skinless cut into 1-inch pieces
• 6 oz velveetaâ cut into 1/2-inch cubes
• 6 oz velveetaâ cut into 1/2-inch cubes

Equipment

• sauce pan
• whisk

Directions

1. Heat oil in medium saucepan on medium-high heat.
2. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min.
3. Whisk in milk.
4. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
5. Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork.
6. Remove and discard thyme sprigs.
7. Top chowder with bacon.
8. Serve with crackers.