Salmon And Corn Chowder

1. 1

   In dutch oven, cook bacon until crisp. Reserve fat and drain bacon. Chop bacon.

2. 2

   Add leek, pepper, 1/2 tsp salt, 1/2 tsp pepper to pot and cook 6-8 mins until tender. Transfer vegs to a bowl.

3. 3

   Add salmon to pot, flipping once, until cooked through 6-8 mins. Transfer to a plate.

4. 4

   Add to pot the broth, corn, potato, reserved begs. Bring to a boil scraping up browned bits. Reduce heat and simmer until potatoes are cooked 15-20 mins. Stir in thyme. Break salmon into large flakes and add to soup. Ladle soup into bowls and top with chopped bacon.

No additional tips available.