Sunday, March 29, 2020

Salmon Chowder


Salmon Chowder


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.

Ingredients
  • 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


Instructions
  1. 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.
  2. Add celery, onions, jalapeƱos, 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.
  3. 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.
  4. 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.
  5. Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy your cooking!