Salmon Corn Chowder

Serves 4
  • 1/2 lb. applewood smoked bacon
  • 1 cup chopped onion
  • 2 tbsp. flour
  • 3 cups chicken stock
  • 1 lb. Yukon gold potatoes, peeled, cut in small cubes
  • 1 tsp. kosher salt
  • 1/4 tsp. coarse ground black pepper
  • 1 lb. salmon, skin removed, cut into 1" cubes
  • 16 oz. pkg. frozen organic corn, thawed
  • 1 cup half-and-half
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh Italian parsley

In a large skillet over medium-low heat, fry bacon until crisp, reserving 2 tbsp. drippings. Drain cooked bacon on paper towels; crumble. Add reserved bacon drippings to a Dutch oven. Cook onion in drippings over medium heat until tender (about 5 min.). Sprinkle flour over onions; stir to coat. Gradually whisk in stock. Add potatoes, salt and pepper. Bring to a boil, covered; boil 5 min. Add salmon; cook, covered, 5 min. more. Reduce heat to a simmer; stir in corn, half-and-half, thyme and parsley. Cook until heated through (about 10 min.). Serve immediately, topped with crumbled bacon pieces.