Simple Salmon Chowder II

Recipe View Crisp the Bacon (5 minutes): In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving the rendered bacon fat in the pot.

Recipe View Sauté the Aromatics (3 minutes): Add the chopped onion to the pot with the bacon fat and cook over medium heat until softened and translucent, about 3 minutes. Be careful not to brown the onion.

Recipe View Build the Broth (25 minutes): Pour in the chicken broth, then stir in the scalloped potato mix, undrained can of corn, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are partially tender.

Recipe View Prepare the Salmon (5 minutes): While the chowder simmers, trim any thin edges from the salmon fillet. Roughly chop these trimmings and set aside. Inspect the remaining fillet for any stray bones and remove them. Cut the salmon into 1/2-inch to 3/4-inch cubes.

Recipe View Add Salmon & Simmer (5 minutes): Once the potatoes in the chowder are rehydrated but still slightly firm, gently stir in the salmon cubes, crispy bacon, green onion, and dried dill. Cook for 5 minutes, or until the salmon is cooked through and flakes easily with a fork. Avoid overcooking the salmon to keep it moist and tender.

Recipe View Finish & Serve (2 minutes): Stir in the milk and evaporated milk. Cook until the chowder is heated through, but do not boil. Taste and adjust seasoning as needed. Ladle the chowder into bowls and garnish with additional green onion, if desired. Serve immediately with toasted sourdough bread or oyster crackers.