- 10 minutes
- 30 minutes
This rich chowder won't last long on the table--it's creamy, rich, and comforting in all the right ways. Sweet corn fresh off the cob adds extra sweetness and flavor, but frozen can be substituted in a pinch and this soup still sings.
- In a large pot, cook bacon until crispy. Add onions and celery and saute until translucent, about 5 minutes.
- Add potatoes and continue cooking five more minutes. Add thyme, salt and pepper, and stir well.
- Add corn and fish stock, and bring to a boil. Once boiling, reduce to a simmer. Add salmon and half and half.
- Simmer for 15-20 minutes, until soup begins to thicken. Serve immediately topped with fresh parsley.