Salmon and Corn Chowder

1. 1

   In a heavy saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes.

2. 2

   Pour off all but 1 tablespoon of the drippings.

3. 3

   Drain the bacon on paper towels and cut into 1/2 inch pieces.

4. 4

   Add the onion to the drippings; cook for 2 minutes or until softened but not browned.

5. 5

   Stir chicken stock and potatoes into the saucepan; cook for 5 minutes or until the potatoes are tender.

6. 6

   Blend in the milk and salt and pepper to taste.

7. 7

   Add the corn and salmon.

8. 8

   Heat through and serve, sprinkled with the bacon.

* Per serving · 4 servings · Values may vary.