Salmon and Corn Chowder

• 4 slices bacon
• 1 onion, chopped
• 8 ounces cooked flaked salmon
• 2 cups diced peeled potatoes
• 23 cup chicken stock
• 1 12 cups milk
• salt and pepper
• 1 (19 ounce) can cream-style corn

1. In a heavy saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes.
2. Pour off all but 1 tablespoon of the drippings.
3. Drain the bacon on paper towels and cut into 1/2 inch pieces.
4. Add the onion to the drippings; cook for 2 minutes or until softened but not browned.
5. Stir chicken stock and potatoes into the saucepan; cook for 5 minutes or until the potatoes are tender.
6. Blend in the milk and salt and pepper to taste.
7. Add the corn and salmon.
8. Heat through and serve, sprinkled with the bacon.

bacon, onion, salmon, potatoes, chicken stock, milk, salt, creamstyle

Taken from www.food.com/recipe/salmon-and-corn-chowder-74185 (may not work)