Salmon Chowder (6 servings)

  • 4 tbsp unsalted butter
  • 1/2 lb. bacon, cut into 1/2-inch pieces
  • 3 stalks celery, diced
  • 1 small onion, diced
  • 1 bunch scallions, finely chopped
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 2 large russet potatoes, peeled and diced
  • 1 1/2 tsp salt (divided)
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen or fresh corn
  • 2 cups heavy cream
  • 1 1.5 lb. piece salmon, skinless 1-inch pieces
  • chives and dill for garnish

  1. In a large stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp up. Use a slotted spoon to remove bacon from the pan and set aside on some paper towel. Leave the bacon grease in the pan. 
  2. Add celery, onions, scallions, and garlic. Cook until softened, about 8 minutes. Stir frequently. 
  3. Add the broth, potatoes, 1 teaspoon salt, pepper, and cooked bacon. Bring to a simmer and cook for about 15 minutes, until the potatoes are tender.
  4. In a small bowl, whisk cornstarch and 2 Tablespoons of water to make a slurry. Add the slurry into the broth and bring it to a boil. Let the soup boil for about 2 minutes to thicken slightly. 
  5. Turn down the heat (to simmer) and stir in the corn and heavy cream. 
  6. Place the salmon pieces on top of the soup and season it with 1/2 teaspoon of salt. Cover the pot and let the soup simmer for about 10 minutes, or until the salmon is cooked through (Salmon should flake with a fork when done)
  7. Garnish with the chives, dill, and pepper. Enjoy!