Salmon Corn Chowder

This luscious chowder is reminiscent of summer coastal vacations, where the freshest seafood meets peak-season produce. Rich, buttery salmon, garden veg, savory bacon and sweet corn mingle in an herb-flecked creamy broth for a rustic, satisfying entree. If possible, pair with a sunset and a salty ocean breeze.

8 strips of thick-cut bacon, chopped

2 tablespoons butter

2 carrots, 1/4-inch dice

2 stalks celery, 1/4-inch dice

1 yellow onion, diced

1 1/4 pounds Yukon gold potatoes, peeled, chopped into 1/2-inch cubes

4-6 garlic cloves, minced

Pinch red pepper flakes

1/3 cup all-purpose flour

4 cups low-sodium vegetable, seafood or chicken broth, divided

15 ounces corn, fresh or frozen

2 bay leaves

1 teaspoon dried thyme

2 cups heavy cream

1 1/4 pounds salmon fillets, skin removed

Kosher salt and black pepper, to taste

Fresh dill, chopped, to taste

For serving:

Oyster crackers

Chopped chives

Jalapenos, sliced

In a Le Creuset 6.5 Qt  Deep Round Dutch Oven, cook bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Drain off all but 2 tablespoons bacon fat. Melt 2 tablespoons butter in bacon fat over medium heat.

Increase heat to medium-high, add onion, carrots and celery. Sauté until onions are softened, about 5-7 minutes. Add potatoes, garlic and red pepper flakes and sauté for 30 seconds. Sprinkle flour over vegetables and cook for 1 minute

Deglaze pan with 1 cup broth, scraping up any pieces stuck to the bottom of the pan. Add corn, 2/3 of the cooked bacon, bay leaves, thyme and remaining chicken broth.  Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 - 20 minutes.

Meanwhile, chop the salmon into 1 ½-inch pieces and sprinkle with salt. Once the potatoes are tender, add heavy cream to chowder and stir. Add the salmon and simmer for 5-8 minutes, or until the salmon is cooked through.

Discard the bay leaves. Taste and season with additional salt/pepper, to taste. Serve the chowder topped with remaining bacon, chives, oyster crackers, fresh dill and/or sliced jalapenos, if desired.