Yankee Salmon Chowder

By Chef #573036 on January 13, 2009

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Ingredients

    1. 1/4 lb bacon, coarsely chopped
    2. 3/4 lb baking potato, peeled and cut into cubes
    3. 1 onion, chopped
    4. 15 ounces creamed corn
    5. 1 cup whole milk
    6. 6 ounces piece salmon
    7. salt and pepper

Directions

  1. In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
  2. Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.
 
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