Salmon Chowder with Bacon

Ingredients

• 1 package Superior Salmon
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 1/2 tsp salt
• 1 lb red potatoes, cut into 1/2 inch pieces
• 1 (9 oz) package frozen corn, thawed
• 2 cups of half-and-half
• 6 thick-cut bacon slices, cooked and crumbled

Instructions

1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400°F for 15 minutes or until desired degree of doneness. Flake fish into 1/2 inch pieces; set aside.
2. Melt butter in a large dutch oven over medium heat. Add onion and celery, and saute 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp salt.
3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.