Salmon Corn Chowder

MAKE THIS WITH: Le Creuset 6.5-qt. Deep Round Oven

Ingredients:

• 8 strips of thick-cut bacon, chopped

• 2 tablespoons butter

• 2 carrots, 1/4-inch dice

• 2 stalks celery, 1/4-inch dice

• 1 yellow onion, diced

• 1 1/4 pounds Yukon gold potatoes, peeled, chopped into 1/2-inch cubes

• 4-6 garlic cloves, minced

• Pinch red pepper flakes

• 1/3 cup all-purpose flour

• 4 cups low-sodium vegetable, seafood or chicken broth, divided

• 15 ounces corn, fresh or frozen

• 2 bay leaves

• 1 teaspoon dried thyme

• 2 cups heavy cream

• 1 1/4 pounds salmon fillets, skin removed

• Kosher salt and black pepper, to taste

• Fresh dill, chopped, to taste

For serving:

• Oyster crackers

• Chopped chives

• Jalapenos, sliced

Directions:

1. In a Le Creuset 6.5 Qt  Deep Round Dutch Oven, cook bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Drain off all but 2 tablespoons bacon fat. Melt 2 tablespoons butter in bacon fat over medium heat.

2. Increase heat to medium-high, add onion, carrots and celery. Sauté until onions are softened, about 5-7 minutes. Add potatoes, garlic and red pepper flakes and sauté for 30 seconds. Sprinkle flour over vegetables and cook for 1 minute

3. Deglaze pan with 1 cup broth, scraping up any pieces stuck to the bottom of the pan. Add corn, 2/3 of the cooked bacon, bay leaves, thyme and remaining chicken broth.  Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 - 20 minutes.

4. Meanwhile, chop the salmon into 1 ½-inch pieces and sprinkle with salt. Once the potatoes are tender, add heavy cream to chowder and stir. Add the salmon and simmer for 5-8 minutes, or until the salmon is cooked through.

5. Discard the bay leaves. Taste and season with additional salt/pepper, to taste. Serve the chowder topped with remaining bacon, chives, oyster crackers, fresh dill and/or sliced jalapenos, if desired.