Yankee Salmon Chowder Charles Pierce   From Every Day with Rachael Ray December-January 2009 SERVES 4 Prep Time: 10 min Cook Time: 25 min 1/4 pound sliced bacon, coarsely chopped 3/4 pound baking potatoes, peeled and cut into cubes 1 onion, chopped One 15-ounce can creamed corn 1 cup whole milk One 6-ounce piece salmon Salt and pepper 1. In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes. 2. Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.

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