Salmon Chowder with Bacon

Pearl Brower

Ingredients

1.       Two (2) fillets of salmon, flaked

2.       Ten (10) bacon strips, chopped

3.       One (1) large onion

4.       One (1) cup of diced carrots

5.       Three (3) tablespoons of flour

6.       Three (3) cups of milk

7.       One-and-a-half (1.5) cups of water

8.       Two-and-a-half (2.5) cups of potatoes, cubed

9.       One (1) can of corn

10.     Two (2) teaspoons of chicken bouillon, or two (2) cubes

11.     Salt and pepper to taste

Steps

1. Bake two (2) or more fillets of salmon at three-hundred-and-fifty (350) degrees, for approximately twenty-five to thirty (25-30) minutes.

2. Once cooled, de-bone and flake, and then set aside.

3. Cook the bacon in a large pan, and remove to drain.

4. In the drippings, sauté onion and carrots until tender.

5. Stir in the flour until blended, gradually adding the milk and water. Bring to a boil.

6. Cook and stir for two (2) minutes or until thickened.

7. Add the potatoes, corn, bouillon, and salt and pepper.

8. Reduce the heat to a simmer, and cook uncovered for twenty (20) minutes or until potatoes are tender.

9. Stir in the bacon and salmon.

10. Enjoy!