Salmon and Corn Chowder

Salmon and corn chowder with bacon and fennel

When I was a kid, I often fished with my father. He’d wake us up just before sunrise, throw us into a small, orange wooden boat and putter out to his special fishing spot. Sitting there shivering in our oversized life jackets, he’d pass out the rods. We pulled out the lines and sat, waiting for the sun to wake and warm us up. We’d always come home with one or two six-pound fishes. I’m grateful for this memory because today it just wouldn’t happen. The fish sadly, are slowly disappearing.

Prepping Veggies

Salmon and Corn Chowder

This is a simple chowder with a hint of dill. The celery and fennel give it a nice crunch and the cooked bacon sprinkled on top gives it an extra hit of yummy.

Serves 4

4 slices bacon, cut crosswise into 1-inch pieces
1 tablespoon butter
1 medium onion, chopped
1 celery stick, cut into small dice
1 fennel bulb, top and bottom and core removed, split in half and diced small
2 boiling potatoes, scrubbed and diced small
1 cup corn frozen or fresh
1 teaspoon salt
2 cups chicken stock
2 cups whole milk
1 pound skinless boneless salmon, cut into 1inch pieces
2 tablespoons fresh dill, chopped

Salt and pepper, to taste

Cook bacon in a medium-size heavy saucepan over medium-high heat. Stir frequently until crisp. Drain off the fat and cover in a paper towel.

Add 1 tablespoon butter to the same pan and sauté onions, celery and fennel until soft, about 5-7 minutes. Stir in chicken stock and potatoes. Bring to a boil then reduce heat to a simmer for about 15 minutes until potatoes are almost tender soft. Add corn, fish, milk and dill and simmer 6-8 more minutes until fish flakes. Be mindful not to boil. Season with salt and pepper.

Serve with bacon sprinkled on top.