Recipes from the Chef

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Wild Salmon Corn Chowder

By Chef Meagan Kilgore


  • 1/2 pound red potatoes
  • 1/2 pound sliced bacon, cut into 1/4 inch pieces
  • 2 cups chopped green onions
  • 1 cup fresh or frozen corn kernels
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped fresh thyme
  • 1 bay leaf
  • 1/8 teaspoon dried hot red-pepper flakes
  • 3 cups whole milk
  • 2/3 cup heavy cream
  • 1 (1 1/2-pound) piece salmon fillet, skinned and pinned, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh lemon juice
  • Garnish: chopped fresh chives and smoked paprika


Cut potatoes into 1/2-inch cubes, then cook in 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in colander and set aside.

Cook bacon in 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper, and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice, and salt and pepper to taste. Discard bay leaf before serving.

Garnish with chives and smoked paprika. Serve with fresh bread.

Serves 6

Wine pairing: Chardonnay or Riesling