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Ingredients
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 tbsp unsalted butter, only if needed
- 3 tbsp all-purpose flour
- 3 cups seafood stock or low-sodium chicken broth
- 1 lb Yukon Gold potatoes, cut into ½-inch cubes
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup corn kernels
- 1 cup whole milk
- ½ heavy cream
- 1 lb skinless salmon, cut into roughly 1-inch cubes
- 1 tsp kosher salt
- ½ black pepper
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh lemon juice
Instructions
Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon with a slotted spoon. Leave approximately 2 tbsp bacon fat in the pot.
Add butter only if rendered bacon fat is insufficient.
Add onion and celery. Cook 5–6 minutes.
5 minSprinkle flour over vegetables. Cook 1 minute.
1 minSlowly stir in stock.
Add potatoes, thyme, bay leaf, salt, and pepper.
Bring to a gentle simmer. Cook 12–15 minutes until potatoes are nearly tender.
13 minAdd corn. Stir in whole milk and heavy cream.
Return only to a gentle simmer.
Add salmon cubes. Cook approximately 5–7 minutes until just cooked. Do NOT vigorously boil after salmon and dairy are added.
6 minRemove bay leaf. Stir in dill, parsley, reserved bacon, and 1 tsp lemon juice.
Taste. Add additional lemon, salt, and pepper as needed.
Nutrition per serving
420
Calories
26g
Protein
24g
Carbs
24g
Fat
