|1 can (16oz) of Alaska salmon or 1 lb of fresh salmon, cut into chunks|
|1 tbs butter|
|1 small onion, chopped|
|1 tbs flour|
|3 cups milk|
|1 cup of potatoes, diced|
|2 cloves garlic, minced|
|1 green pepper, minced|
|2 tbs fresh parsley, chopped|
|1 (8oz) can of corn, drained|
|4 sprigs of fresh thyme or 2 tsp dried|
|2 strips of thick sliced bacon, chopped|
|2 tbs dry sherry|
|1 cup fish stock or clam juice|
|kosher salt and fresh cracked black pepper to taste|
- In a large sauce pan or stock pot, add the chopped bacon and saute using medium high heat. Saute for about 3 minutes.
- Add onion garlic and green pepper, butter and saute for another 3 minutes.
- Reduce the heat to low.
- Add the flour and stir constantly until lightly browned.
- Add the milk and fish stock and whisk until smooth.
- If mixture becomes too thick add more milk or fish stock.
- Add the sherry and season with salt and pepper.
- Add the potatoes and let simmer for 30 minutes.
- Add the corn and cook for an additional 10 minutes.
- Add the salmon and cook for another 10 minutes if fresh or 5 minutes if canned.
- Serve in bowls and garnish with parsley.