Salmon-and-Corn Chowder with Lima Beans

Ingredients

• 0.3 pound bacon sliced thin
• 3 cups chicken broth low-sodium homemade canned
• 2.7 cups ears corn fresh frozen (cut from 4 ears)
• 1 cup baby lima beans frozen thawed
• 0.1 teaspoon pepper black
• 0.8 cup half and half 
• 1  onion chopped
• 1.3 pounds potato boiling peeled cut into 1/2-inch dice ( 3)
• 1 pound salmon fillet skinless cut into 1-inch pieces
• 1.8 teaspoons salt 
• 2 tablespoons spring onion chopped

Equipment

• food processor
• paper towels
• pot
• slotted spoon

Directions

1. In a large pot, cook the bacon until crisp.
2. Remove with a slotted spoon and drain on paper towels.
3. Pour off all but 1 tablespoon of fat from the pot.
4. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.
5. Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes.
6. Put the corn kernels in a food processor and pulse six to eight times to chop.
7. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.
8. Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the chives.
9. Variation: If you're not a lima-bean fan, substitute another vegetable, such as petite peas.
10. Wine Recommendation: Pinot blanc from Alsace is delicious, plentiful, and inexpensive. It will provide a lovely backdrop for the chowder's rich flavor and texture.