This soup is so deep in flavour! A little lighter as well, with the addition of evaporated milk as opposed to cream
3-4 Medium Russet Potatoes – diced ½” cubes
4 slices Thick Cut Bacon – cut into ½” strips
1 cup chopped Green Onion
½ cup chopped Chives
1 can of Corn
4 cloves finely chopped Garlic
½ large Yellow Onion – fine diced
1 tbsp fresh Thyme
1 Bay Leaf
A good pinch of Red Pepper Flakes
3 cups 1% Milk – heated
1 can Evaporated Milk
1 ½ lbs Fresh Salmon – cut into thumb sized pieces (skin removed)
Pinch of Sea Salt
Couple cracks of Black Pepper Garnish
Crumbled Bacon, Chives
Boil the potatoes for 8 min till JUST tender. They will finish cooking in the chowder later! Set aside.
In a heavy bottomed pot, cook the bacon till crispy! Transfer the bacon to plate and get rid of the fat (except for 1 tbsp). Keep that in your pot. Add your onions, green onions, garlic, chives, thyme, bay leaf, and red pepper flakes. Stir and cook till tender, roughly 5 min.
Add heated milk and evaporated milk and bring to a simmer. Add your potatoes, bacon, and salmon pieces. Simmer for another 4-5 min till the salmon is flaky and cooked!
Taste and add salt or pepper. Serve and garnish! Enjoy! Serves 4-6