3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2″ cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2″ cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings