Salmon Chowder

• 3 slices bacon, chopped
• 2 medium leeks, thinly sliced
• 1 garlic clove, crushed
• 12 cup fresh dill, chopped
• 34 teaspoon salt
• 12 teaspoon white pepper
• 2 cups fish stock or 2 cups clam juice
• 1 12 lbs small red potatoes, cut into 1/2 inch pieces
• 1 lb fresh salmon, skinned and cut into 1/2 inch pieces
• 4 cups skim milk
• 1 cup whole kernel corn
• 1 pinch saffron (optional)

1. Cook bacon in large skillet until crisp.
2. Drain all but 1 Tbsp of fat.
3. Cook leeks and garlic in remaining fat, about 5 minutes until leeks are soft.
4. Stir in dill, salt, pepper, potatoes, and fish stock.
5. (optional, add pinch of saffron at this time) Cook uncovered until potates are tender but not done, about 10-15 minutes.
6. Add milk and salmon and cook for 5 minutes.
7. Scoop out 2 cups of soup and puree in mini processor.
8. Return to chowder, add corn, and cook another 5 minutes until Salmon is done.

bacon, leeks, garlic, fresh dill, salt, white pepper, fish stock, red potatoes, fresh salmon, milk, whole kernel corn, saffron

Taken from www.food.com/recipe/salmon-chowder-265422 (may not work)