Cajun Corn Chowder

Ingredients:

• 1 pkg. Wild Bay Cajun smoked salmon, chopped
• 4 slices bacon, chopped
• 1 med. onion, chopped
• 2 sticks celery, chopped
• 2 med. carrots, chopped
• 2 cloves garlic, minced
• 1/4 c. flour
• 5 c. low-sodium chicken broth
• 1 c. half & half (room temp)
• 3 Yukon gold potatoes, chopped
• 1 small green pepper, chopped
• 1 med. red pepper, chopped
• 1 12 oz. bag frozen corn
• 1 T. olive oil
• 1/2 t. marjoram
• 1 t. Cajun seasoning (we used Weber N’orleans)
• Salt & pepper to taste

Directions:

In a large Dutch oven over medium-high heat drizzle olive oil and add bacon. Cook until brown and crispy. Transfer bacon to a paper towel and set aside. Spoon out excess oil, leaving about 1 T. in the pot. Add onion, celery, carrots, and pepper to pot, and sauté for 8 minutes, then reduce heat to medium. Season with salt & pepper, stirring occasionally.

Stir in the garlic and flour and cook for 1 minute. Add the broth and stir until dissolved. Add in the half & half, potatoes, corn, marjoram, and Cajun seasoning. Add the bacon back to the pot and bring to a gentle boil. Reduce heat to low and stir in the smoked salmon, seasoning to taste. Simmer with lid on and slightly opened for 15-20 minutes until potatoes are tender, stirring occasionally.

Spoon into soup bowls and enjoy!