Salmon Chowder

• 2 (8-ounce) salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1 pound red potatoes, cut into 1/2-inch pieces
• 1 (9-ounce) package frozen corn, thawed
• 2 cups half-and-half
• 6 thick-cut bacon slices, cooked and crumbled

1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400u0b0 for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and saute 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

salmon, kosher salt, freshly ground black pepper, butter, onion, celery, allpurpose, chicken broth, salt, red potatoes, frozen corn, bacon

Taken from www.myrecipes.com/recipe/salmon-chowder-0 (may not work)