1/2teaspoon(2.5ml)dried dill weed or 1 heaping Tablespoon of fresh chopped dill
1mediumrusset potato, peeled and cut into small bite sized pieces(optional)
14.75ounce(418g)creamed corn or 1 cup of thawed frozen corn kernels
2cups(480ml)half & half
2mediumgreen onions, chopped
salt, to taste
pepper, to taste
(optional) crumbled bacon and cheddar cheese for topping
Rinse and pat dry the salmon. Cut into bite sized pieces and set aside.
Heat pot on medium-high heat. Add bacon and cook until golden brown, stirring occasionally. Add onion and garlic. Cook until soft and translucent, about 2 minutes.
Add chicken stock, dill, thyme, Worcestershire sauce, corn, potatoes and half & half. Bring to a gentle simmer and then cook on low heat for about 10 minutes.
Add salmon and cook on low-medium heat for 10-15 minutes, or until salmon is cooked through and chowder begins to thicken.Add the green onions and if needed, season with salt and pepper to taste. Add your toppings. Serve warm.