This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Salmon Chowder

4 tablespoons unsalted butter
½ pound bacon, cut into ½ʺ pieces
3 stalks celery, minced
1 small onion, minced
1 jalapeno, thinly sliced
1 bunch scallions, finely chopped
4 garlic cloves, minced
4 cups chicken or seafood broth
2 large russet potatoes, peeled, and cut into 1ʺ pieces
1½ teaspoons salt, divided
½ teaspoon black pepper
1 tablespoon cornstarch
2 cups frozen corn
2 cups heavy cream
1½-pound piece salmon, skin discarded and cut into 1ʺ pieces
chives for garnish

In a large, heavy stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp. Using a slotted spoon, remove bacon from the pan, and set aside.

Add celery, onion, jalapeno, scallions and garlic, and cook, stirring often, until softened. Add the broth, potatoes, 1 teaspoon salt and pepper and cooked bacon. Bring to a simmer, and cook until the potatoes are tender.

In a small bowl, whisk the cornstarch with 2 tablespoons water to form a slurry, and stir the mixture into the broth. Bring to a boil for about 2 minutes to slightly thicken.

Return heat to a gentle simmer, and stir in the corn and heavy cream. Add the salmon and remaining ½ teaspoon salt. Cover the pot, and simmer about 10 minutes, or until salmon is cooked through.

Garnish with chives or extra scallions.