Salmon And Corn Chowder

• 4 slices bacon, halved
• 1 large leek, white and light green, chopped
• 1 medium red pepper, chopped
• 12 oz skinless salmon fillets
• 2 cups chicken broth
• 2-15 oz cans creamed sweet corn
• 12 oz Yukon gold potato, 1/2" cube
• 1 tsp dried thyme

1. In dutch oven, cook bacon until crisp. Reserve fat and drain bacon. Chop bacon.
2. Add leek, pepper, 1/2 tsp salt, 1/2 tsp pepper to pot and cook 6-8 mins until tender. Transfer vegs to a bowl.
3. Add salmon to pot, flipping once, until cooked through 6-8 mins. Transfer to a plate.
4. Add to pot the broth, corn, potato, reserved begs. Bring to a boil scraping up browned bits. Reduce heat and simmer until potatoes are cooked 15-20 mins. Stir in thyme. Break salmon into large flakes and add to soup. Ladle soup into bowls and top with chopped bacon.

bacon, red pepper, salmon, chicken broth, creamed sweet corn, gold potato, thyme

Taken from www.epicurious.com/recipes/member/views/salmon-and-corn-chowder-52528441 (may not work)