DILLY SALMON AND CORN CHOWDER

Soups and Chowders|Seafood

Ingredients

2 cups Yukon Gold potatoes, peeled and chopped into 1” chunks

6 cups seafood or chicken stock

4 thick slices bacon (about 5 ounces)

1 large leek, chopped (about 2 cups)

2 stalks celery, finely chopped (about 1 cup)

1 large carrots, peeled and finely chopped (about 1 cup)

6 garlic cloves, chopped

2 tablespoons flour

2 ½ cups heavy cream

1 red bell pepper, chopped

1 ½ teaspoons salt

2 teaspoons black pepper

1, 15.25 ounce can Libby’s Whole Kernel Sweet Corn, drained

½ cup fresh dill, chopped

1-1 ¼ pounds salmon filet, skinned and cut into 2” chunks

Instructions

Place the potatoes in a large saucepan and cover them with the 6 cups of chicken stock. Bring to a boil and reduce to a simmer. Cook until they are just fork tender, about 10-12 minutes.

While the potatoes cook, place the bacon strips in a 5-6 quart Dutch oven or soup pot and cook over medium heat until crisp. Remove the bacon, leaving the drippings in the pan. Chop the bacon and set aside.

Add the leeks, celery, carrots, and garlic to the bacon drippings and cook stirring until they are soft and fragrant, about 4-5 minutes. Stir the flour into the veggies and cook, stirring frequently for 2 minutes.

Drain the liquid from the potatoes into the Dutch oven with the veggies, stirring. Leave the potatoes in the saucepan (these will be added to the chowder a little later so they do not overcook).

Add the cream, red bell pepper, 1 teaspoon of the salt, black pepper, corn, half of the dill, and half of the salmon to the pot. Bring to a boil, stirring and scraping down the sides of the pot. Reduce to a simmer and cook for 20 minutes, allowing the flavors to meld and the soup to slightly thicken.

Add the potatoes along with the remaining dill and salmon chunks to the pot. Cook for 20 – 30 minutes more until the salmon is just cooked through and the potatoes are very tender. Test for seasoning and add the remaining ½ teaspoon of salt if needed.

Serve hot, garnished with more dill and crusty bread on the side.