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Fresh Salmon Chowder Recipe

by Wendy Rowland

Ingredients

3 slices bacon, chopped 1 clove garlic, crushed 1 onion, diced 1/3 c. chopped fresh or 2 T. dried dill weed 3/4 t. salt 1/2 t. white pepper

2 c. fish stock or clam juice 1 1/2 lbs. small red potatoes, cut into 1-in. pieces 1 lb. fresh or frozen salmon fillet, skinned and cut into 1 in. pieces 4 c. half-and-half 1 c. fresh or frozen whole kernel corn

Directions

1. Cook bacon in lrg. saucepan over med. heat until crisp. Drain fat, reserving 1 T. Cook onion and garlic in fat until onions are soft. Stir in dill weed, salt, white pepper, fish stock and potatoes.
2. Cook uncovered over low heat 15 to 20 min. until potatoes are tender, but not soft. Add remaining ingredients and cook 10 to 15 min. until salmon is done.

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