Salmon, whether poached, broiled or grilled, makes for an easy weeknight meal accompanied by pilaf or couscous with a vegetable on the side. Plan ahead and cook extra salmon for a warming fish chowder later in the week.
In this recipe, the leftover, flaked salmon stays moist because it is added right when the chowder is finished and just heated through. I like to skillet-toast the fresh corn for an added depth of flavor, and fresh herbs are always my preference over dried ones.
Head to the deli case to buy single strips of bacon; otherwise, buy a package and freeze the rest. If you are into trimming calories, know you can use as little as one strip of bacon and still get that bacon taste, and milk can be substituted for the half-and-half--just don’t let the chowder come to a boil.