Salmon and Corn Chowder
This is a simple chowder with a hint of dill. The celery and fennel give it a nice crunch and the cooked bacon sprinkled on top gives it an extra hit of yummy.
4 slices bacon, cut crosswise into 1-inch pieces
1 tablespoon butter
1 medium onion, chopped
1 celery stick, cut into small dice
1 fennel bulb, top and bottom and core removed, split in half and diced small
2 boiling potatoes, scrubbed and diced small
1 cup corn frozen or fresh
1 teaspoon salt
2 cups chicken stock
2 cups whole milk
1 pound skinless boneless salmon, cut into 1inch pieces
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Cook bacon in a medium-size heavy saucepan over medium-high heat. Stir frequently until crisp. Drain off the fat and cover in a paper towel.
Add 1 tablespoon butter to the same pan and sauté onions, celery and fennel until soft, about 5-7 minutes. Stir in chicken stock and potatoes. Bring to a boil then reduce heat to a simmer for about 15 minutes until potatoes are almost tender soft. Add corn, fish, milk and dill and simmer 6-8 more minutes until fish flakes. Be mindful not to boil. Season with salt and pepper.
Serve with bacon sprinkled on top.