Salmon-and-Corn Chowder with Lima Beans

• 1/4 pound sliced bacon, cut crosswise into thin strips
• 1 onion, chopped
• 1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 3/4 teaspoons salt
• 2 2/3 cups fresh (cut from about 4 ears) or frozen corn kernels
• 1 pound skinless salmon fillets, cut into 1-inch pieces
• 1 cup frozen baby lima beans, thawed
• 1/8 teaspoon fresh-ground black pepper
• 3/4 cup half-and-half
• 2 tablespoons chopped chives or scallion tops

1. In a large pot, cook the bacon until crisp.
2. Remove with a slotted spoon and drain on paper towels.
3. Pour off all but 1 tablespoon of fat from the pot.
4. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.
5. Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes.
6. Put the corn kernels in a food processor and pulse six to eight times to chop.
7. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.
8. Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper.
9. Bring just back to a simmer; the fish should be just cooked through.
10. Stir in the half-and-half and serve the chowder topped with the chives.

bacon, onion, boiling potatoes, chicken broth, salt, corn kernels, salmon, frozen baby lima beans, freshground black pepper, chives

Taken from www.foodandwine.com/recipes/salmon-and-corn-chowder-lima-beans (may not work)