Yankee Salmon Chowder

• 14 lb bacon, coarsely chopped
• 34 lb baking potato, peeled and cut into cubes
• 1 onion, chopped
• 15 ounces creamed corn
• 1 cup whole milk
• 6 ounces piece salmon
• salt and pepper

1. In a medium pot, cook the bacon over medium heat until the fat renders.
2. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot.
3. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes.
4. Stir in the creamed corn, milk and 1 cup water and bring to a simmer.
5. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
6. Using a fork, break up the salmon into small chunks.
7. Stir in the cooked bacon and season with salt and pepper.

bacon, baking potato, onion, corn, milk, salmon, salt

Taken from www.food.com/recipe/yankee-salmon-chowder-349486 (may not work)