Salmon Chowder

Ingredients:

• 1 lb Salmon, cut into bite size cubes

• 4-5 oz bacon, cut into small pieces

• 2 Leeks, sliced (bottom white/light green portion only)

• 1 cup Celery, sliced

• 1.5 lbs Yukon Gold Potatoes, cut into bite size pieces

• 1 Kernels from one ear of corn

• 4 cups Chicken Stock

• 3/4 cup Heavy Cream

• 2 Bay Leaves

• 2 Sprigs Thyme

• 2 Tbsp Butter

• 1 tsp Salt

• 2 Tbsp Flour

• Zest from one lemon

• Ground Black Pepper

Instructions:

1. Cook bacon over medium heat in a pot until just browned, 8-10 minutes. Remove bacon from pot using a slotted spoon and set aside.

2. Add celery and leeks to the bacon fat and cook, stirring occasionally, 5-6 minutes.

3. Add chicken stock, potatoes, bay leaves, thyme, and salt to pot. Increase heat to bring to a simmer. Once simmering reduce heat and simmer for 10-15 minutes until potatoes softened.

4. Add butter, corn, heavy cream, and flour to pot. Cook, stirring occasionally, 5-6 minutes.

5. Add salmon, lemon zest, and bacon, cook stirring occasionally 5 minutes until salmon cooked through.