SALMON CHOWDER

Steps:

• 1. Place potatoes in an appropriate size heavy saucepan, cover with water. Add a little salt; bring to a boil and cook until potatoes are tender (about 7 minutes). Remove from heat and drain; set aside.
• 2. Fry bacon in a large heavy pot over a medium/high heat until crisp. NOTE: You can dice the bacon before frying (I did) or you can crumble once fried. With a slotted spoon, removed fried bacon from grease to paper towels to drain.
• 3. Reduce heat to med/low and add corn, onions, bell pepper, celery, garlic, red pepper flakes, cajun seasonion, and thyme to bacon grease left in pot; saute until onions, peppers and celery are tender.
• 4. Increase heat to medium; add milk and cream; bring just to a boiling point. Add potatoes, bacon, salt & pepper, and salmon. IF using fresh salmon; cook until salmon begins to break up (about 6 to 8 minutes). If using canned salmon; heat about 5 minutes.
• 5. Serve with a buttered crusty roll or crackers.