This easy chowder also works well with halibut, snapper and shrimp.
|1/4 pound chopped pancetta or bacon||1 pound skinless salmon fillets, cut into 1-inch pieces|
|1 medium onion, diced into 1/4-inch pieces||1 cup fresh or frozen peas|
|1 pound russet potatoes, about 2 or 3, peeled and diced into 1/2-inch pieces||1/2 cup half-and-half|
|3 cups chicken broth or stock||1/4 teaspoon black pepper|
|2 teaspoons kosher salt||2 scallions, chopped|
|2 3/4 cups fresh (from 4 ears) or frozen corn kernels|
In a large pot, cook the pancetta or bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add the onion to the pancetta fat remaining in the pot and cook over medium-low heat, stirring occasionally, until translucent, about 5 minutes.
Add the potatoes, broth and salt to the pot and simmer, covered, for 10 minutes. In a food processor, pulse the corn kernels just until chopped. Add the corn to the pot and continue cooking for 5 minutes.
Add the salmon and the peas. Bring back to a simmer; the fish should be just cooked through. Stir in the half-and-half and black pepper. Serve at once and garnish with chopped scallions and reserved pancetta or bacon.
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