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Ingredients Yields 2 quart
Fresh roasted kernels corn - 5 cups
Salmon filets - 1 1/2 cups (8 ounces)
Cream - 1 quart
Bacon - 1 cup small dices
Celery small dice - 1/2 cup
Onion small dice - 1/2 cup
Garlic cloves minced - 5
Flour- 2 ounces or 1/2 a cup
Chicken stock - 1 quart
Red potatoes - 2 cups medium dice
Two Snooty Chefs Salmon Chemisé - 3 tablespoons

Procedure:

1. Roast Salmon 10 minutes 400 degrees cool and medium dice
2. Roast kernels of corn approximately 20 minutes at 425 degrees or till evenly brown, stir halfway through, then puree 1/2 of the kernels
3. Sauté bacon till crisp medium heat add celery and onion cook 2 minutes add garlic cook for 1 minute
4. Stir in flour and cook for 3 minutes over medium heat
5. Add cold chicken stock slowly and stir in till smooth
6. Add diced red potatoes and cook till tender
7. Add diced roasted Salmon and corn kernels
8. Add cream and Salmon Chemise’ and heat thoroughly
9. Finish Chowder with kosher salt and white pepper to taste
10. Garnish with fresh dill

Options: Don’t want to be “Two Snooty”? Buy some frozen corn.