- Cooking Time:
- Preparation Time:
- 2 ears corn (1 1/2 cups)
- 1/4 teasp salt
- 3 strips bacon, finely chopped
- 1 onion, chopped
- 2 baking potatoes, peeled and chopped
- into 1/2 inch cubes
- 2 cups bottled clam juice
- 1 Tablespoon fresh thyme leaves
- 2 cups half and half
- 8 ounces cooked salmon, flaked (not too tiny)
- 1/2 minced fresh parsley
- Freshly ground pepper
- Cut corn off ears, or, if you are like me, open frozen pouch
- Heat nonstick skillet and cook until kernels are lightly browned (I have skipped this step, but it DOES add flavor)
- Cook bacon in a heavy soup pot until crisp, about five minutes. With a slotted spoon, transfer to paper towel to drain. Pour off all but 2 Tablespoons of fat from pan. Add onion to remaining fat and cook over med. heat, about 1 minute, then cover and cook til soft, about 3 minutes. Add the potatoes, clam juice and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
- Add the corn, bacon, half-and-half and salmon to the pot. Simmer and heat through, about 5 minutes. Add parsley and pepper to taste. Serve immediately.
- This is great if you have leftover salmon. DO NOT let it boil.