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Total Time: 40 minutes Serves: 6 1 lb. Yukon Gold Potatoes, cut into 1-inch cubes 1 Tbs. salt 3 slices Henry's Market Uncured Bacon, cut into 1-inch pieces (substitute turkey or vegetarian bacon, if desired) 1 medium onion, chopped 3 cloves garlic 2 celery stalks, thinly sliced 3 carrots, peeled and sliced into thin discs 2 bay leaves 1 c. chicken or vegetable broth 2 1/2 c. whole milk or unsweetened soymilk 1/3 c. heavy cream 2 Tbs. chopped fresh dill 2 tsp. chopped fresh thyme 1 c. Henry's Market Organic Supersweet Corn or fresh corn (about 2 ears) 1 to 2 c. cooked salmon, cut into bite-sized pieces Lots of fresh cracked black pepper Garnish with finely chopped chives or dill Fill a large saucepan 2/3 full of water and bring to a boil. Add one tablespoon salt and the potatoes. Boil until just fork tender, about 8 to10 minutes. Drain and set aside. In the same saucepan, cook the bacon until crisp. TIP: If using turkey or vegetarian bacon, add a little oil to the pan. Remove bacon and drain on a paper towels. Remove all but two tablespoons of the bacon fat from the pan. Add onions, garlic, celery, carrots and bay leaves over medium heat for about 6 minutes, until the onions are soft. Add broth, milk, cream, dill and thyme. Bring to a bowl, and then turn down to a simmer. Add potatoes, corn, bacon and salmon. Season with salt and lots of black pepper. Simmer 3 to 5 minutes, until salmon is heated through. Remove bay leaves and serve garnished with fresh chives or dill. Nutrition Facts Per Serving, (365g): 280 calories (100 from fat), 11g total fat, 5g saturated fat, 0g trans fat, 50mg cholesterol, 270mg sodium, 27g carbohydrate, 3g dietary fiber, 10g sugars, 20g protein |
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