Salmon and Dill Chowder

This soup is delightful, even better the next day when it's had a chance to sit and all the different ingredients intermingle. You can also add red pepper flakes, but I haven't tried that yet.

Ingredients

8 bacon slices
1 onion diced
3 stalks celery diced
1 leek diced
1 large carrot diced
4 medium potatoes cut

into 1/2 inch cubes
1 quart chicken stock
1 lb salmon filet cut into 1 inch cubes
1 cup heavy cream
1 cup 2% milk
3 tablespoons chopped fresh dill
1 tomato diced
dill fronds
salt, pepper
Cayenne Pepper
Thyme
8 oz frozen corn (half a 16oz  package)
or use fresh corn when in season

Directions

Have all the ingredients washed and diced.When washing leeks, remove the outer green leaves, slice the leek down the middle, and then cut into slices horizontally. Soak the leek slices in a bowl of water for about 5 minutes. This way it allows any soil that may have lodged inside the leeks to float out. Lift the leeks out of the water with your hands, leaving the soil in the bottom of the bowl. Put the leeks in a colander.
With the salmon, remove the skin by gently slicing it off with a sharp knife and then cut into 1 inch cubes.
Peel the potatoes and then cut into 1 inch cubes.

In a pan, saute 8 slices of bacon until crisp, or bake in oven. Place bacon on a paper towel and reserve 3 tablespoons bacon fat. When the bacon has cooled, crumble up the bacon slices, I do this with a pair of scissors, and place in a small dish.

Using 3 tablespoons bacon fat, sautee 1 onion diced, 3 stalks celery diced, l leek diced,  and 1 diced carrot until the vegetables start to soften a bit.

Place the sauteed vegetables in a pot with 1 quart of chicken stock and the 4 potatoes cubed, then bring to a slow simmer, simmer for 15 minutes.
Next, add the 1lb salmon cut into  one inch cubes, and  1/2 package of frozen corn. Add 1 teaspoon thyme and 3 tablespoons chopped fresh dill.
Simmer for a further 10 minutes.

Meanwhile, chop the tomato and place in a small dish.

Once the salmon and corn have simmered for 10 minutes, check to make sure the fish is tender. Add the 1 cup cream and 1 cup milk, salt, pepper and cayenne pepper to taste.
Reheat to serving temperature, garnish each bowl with diced tomates, bacon pieces and dill fronds.