Fresh salmon is a great choice for this chowder, but feel free to use canned pieces of salmon if you prefer. The recipe includes cheese and a variety of vegetables. Potatoes, peas and celery are some of the vegetables in this delicious soup.
- 1 1/2 tspSalt
- 1 tbspCornstarch
- Chives for garnish
- 2 cupsFrozen corn
- 2 cupsHeavy cream
- 1/2 tspBlack pepper
- 1Small onion, minced
- 3Stalks celery, minced
- 4Garlic cloves, minced
- 1Jalapeno, thinly sliced
- 4 tbspStick unsalted butter
- 1Bunch scallions, finely chopped
- 1/2 lbmeat, cut into 1/2 inch pieces
- 4 cupsChicken stock (or seafood stock)
- 2Large russet potatoes, peeled and cut into one inch pieces
- 11.5 lb piece salmon (preferably wild), skin discarded and cut into 1-inch pieces
- In a large, heavy stock pot, melt butter over medium heat. Add the meat and cook, stirring often, until meat begins to crisp, about 8 minutes. Using a slotted spoon, remove bacon from the pan and set aside.
- Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk cornstarch into two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
- Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Layer the raw salmon on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
- Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy your cooking!