Creamy Salmon Chowder

Instructions

1. On microwave-safe large plate, heat frozen salmon in microwave oven on high 1 minute; salmon will still be partially frozen. With sharp knife, remove and discard skin; cut into 1-inch pieces.
2. In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate. To bacon drippings, add onion and celery; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potato, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.
3. Reduce heat to medium; cook 8 to 10 minutes or until potato is almost tender. Add corn and salmon; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half-and-half, green onion, dill and bacon. Makes about 6 cups.