Ingredients
| 2 slices | bacon, cut into 1-inch (2.5 cm) pieces | |
| 1 | (medium) | onion, chopped |
| 2 | celery stalks, chopped | |
| 1 tsp | (5 ml) | salt |
| 1/4 tsp | (1 ml) | black pepper |
| 2 tbsp | (25 ml) | all-purpose flour |
| 3 | (medium) | potatoes, peeled and cut into 1-inch (2.5 cm) cubes |
| 1 1/2 cups | (375 ml) | water |
| 2 cups | (500 ml) | milk |
| 1 can | (14 fl. oz/398 ml) | creamed corn |
| 1 lb | (500 g) | skinless salmon fillet, cut into 1-inch pieces, OR 2 cans (7.5 fl. oz/ 213 g) pink salmon drained |
| 2 tbsp | (25 ml) | fresh dill, chopped |
| 1 tbsp | (15 ml) | butter |
Directions
- Cook bacon in a large pot or Dutch oven over medium heat for 3 to 5 minutes or until golden.
- Add onion, celery, salt and pepper. Cook, stirring occasionally, for about 5 minutes or until onion is softened.
- Stir in flour and cook for 1 minute.
- Stir in potato and water and bring to a boil; cover. Cook for about 10 minutes or until potatoes are almost tender.
- Stir in milk and corn. Cook for about 5 minutes or until potatoes are tender.
- Stir in salmon, dill and butter. Reduce heat to medium-low. Cook for about 3 minutes or until salmon is just cooked. Do not overcook.