Ingredients

2 slices of bacon - diced

1/2 yellow onion - diced

2 cloves garlic - diced

1 lb. salmon filet (no bones)

1 celery stalk - diced

3 medium sized yellow potatoes - skin left on cubed 1 inch cubes

8 asparagus stems - diced

4 cups chicken, veggie or fish stock

1 can cream corn

1/2 cup whole corn kernels

1 cup coconut milk (full fat)

1/2 tsp. curry powder (or to taste)

1 tsp. dried parsley

Salt and Pepper to taste

Preparation

  1. Season salmon with salt and pepper and cook until just flaky, set aside.
  2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent.
  3. Add stock and potatoes - cook until potatoes are soft. Totally optional, but if you want your chowder a little less chunky - use potato masher and mash together ingredients in pot until desired consistency.
  4. Add in creamed corn, corn kernels, coconut milk, and stir until combined.
  5. Just before serving, flake salmon into chowder, checking for bones.
  6. Add in parsley, and salt and pepper and cook until salmon is warmed.