Thankfully for mom and dad, the arrangement goes both ways. They stopped by the other day when we had just finished up cooking this salmon chowder, and happily packed half of it to take home with them. The verdict the next day? Raves. It’s rich, smoky, and comforting. It’s our left coast answer to New England’s clam chowder. Enjoy! Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes. Remove all but 1 Tbsp of the bacon fat. (Do not put bacon fat in your sink drain, it will clog the pipes.) Increase heat to bring to a simmer. Then lower the heat to maintain a gentle simmer. Simmer for 10 to 15 minutes, until the potatoes are cooked through. Working in batches if necessary, lightly brown the salmon on one side, then turn over to brown on the other side. (The salmon doesn’t have to be cooked through, just lightly browned.) Stir in corn if using. Cook gently for 5 minutes then remove from heat. Stir in the cream and lemon zest. Add salt to taste. Garnish with chives to serve.
