Chop and saute 7 slices bacon until brown. Remove from pan to paper towel and let sit. Saute 1 chopped onion in bacon fat - you should have 2 or 3 Tbsp. fat left - if you need more, use a little extra-virgin olive oil (hereafter referred to as evoo). After onion is softened, add 2 or 3 Tbsp. flour to make a roux (it will look kind of nasty, what with onion chunks and all - bear with me). Add 1 C chicken broth and 3 C. milk and bring to a boil. Add a couple of diced potatoes and cook until done. Add a generous handful of frozen peas, the same of corn, and however much cooked, flaked salmon you have. (I had about a 1-lb. fillet that I had roasted in the oven and flaked.) Let it all get hot and add dill and pepper to taste.
And while we're on the salmon subject, there is only one way I ever cook salmon at home, and I love it so much I never order salmon when I go out to eat. Here it is in all its simplicity:
Combine in a small bowl 1 Tbsp. sugar, 1 Tbsp. grated lemon zest, 1 tsp. salt and freshly ground black pepper. Cut about a one-pound salmon fillet into serving size pieces and place on shallow pan. Rub with lemon zest mixture and let sit about 30 minutes while you read blogs or something equally interesting. Preheat oven to 450 degrees and roast salmon for 15 minutes or until just done. Don't overbake - the timing depends on the thickness of the fish.
And do yourself a favor and get one of those nifty microplanes. They cost you all of $8 and make zesting citrus fruits incredibly easy. No kidding - you'll feel like Rachael Ray! And when I do this salmon, I throw a few fillets on there plain, for the chowder. Cook, cool, flake, and freeze for when you want dinner in a hurry.
Be thankful ~