Salmon & Corn Chowder

4 slices Bacon chopped
1 lb Salmon skin removed and cut into cubes
1 diced onion
2 diced celery stalks
2 diced potatoesVegetables (Yukon Gold or red potatoes)
2 cups Corn (fresh off the cob, frozen, or drained canned corn)
3 minced garlic cloves
4 cups chicken Broth
1 cup heavy cream
1 tsp CWG No Salt Italian blend
2 tsp CWG Seafood blend
2 tsp CWG Maple Bacun blend

Directions

Cook the bacon: Place the chopped bacon in a large pot over medium heat. Cook until crispy, then remove with a slotted spoon and set aside. Leave the bacon fat in the pot.

Sauté the base: Add the onion and celery to the bacon fat. Cook for about 5 minutes until soft. Stir in the minced garlic and cook for 1 more minute.

Simmer the potatoes: Add the diced potatoes, chicken broth, and seasonings the pot. Bring the liquid to a boil, then reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.

Add salmon and corn: Gently stir in the cubed salmon and the corn kernels. Cook for about 5 minutes until the salmon is just cooked through and flakes easily.

Finish and serve: Stir in the heavy cream and half of the crispy bacon. Taste and re-season if necessary. Serve hot, topped with the remaining bacon and fresh dill.

Salmon & Corn Chowder

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