Salmon Chowder

This soup is so deep in flavour! A little lighter as well, with the addition of evaporated milk as opposed to cream

Ingredients:

• 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
  

Instructions:

1. Boil the potatoes for 8 min till JUST tender. They will finish cooking in the chowder later! Set aside.

2. 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.

3. 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!

4. Taste and add salt or pepper. Serve and garnish! Enjoy! Serves 4-6