- Place oil in a wide, non-stick skillet set over medium-high heat. Add the bacon-style salmon and fry 90 seconds per side, until crispy. Set on a plate and cool. Now cut bacon-style salmon widthwise into 1/4” strips. Set aside.
- Melt butter in a pot set over medium heat. Add the onion, celery and garlic and cook until softened, 4 to 5 minutes. Mix in the flour and tarragon then cook 1 minute more.
- While stirring constantly, slowly pour in 1 cup of stock. Once the mixture thickens, stir in the rest of the stock. Mix in the corn, potatoes and sliced bacon-style salmon, reserving about a quarter of the salmon to garnish the chowder when served. Bring chowder to a simmer and cook until the potatoes are just tender, about 10 minutes.
- Mix in the cream and heat through which should take a few minutes. Season the chowder with salt and pepper. Garnish bowls of the chowder with some of the bacon-style salmon and green onion.
Note: 2 small to medium-size cobs of corn should yield the kernels needed for this recipe. Use a sharp knife to cut the kernels off each cob.
Recipe options: If time is tight or fresh corn is unavailable, you could use frozen, thawed, corn kernels in this recipe. Use milk in this recipe instead of cream for a lighter taste.