Name: Salmon Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 4 ounces bacon, chopped -; 2 cups cleaned, sliced leeks (see How to Clean Leeks ) -; 1 cup sliced celery -; 3 cups cubed Yukon gold potatoes, 1 1/2-inch pieces (about 3 medium potatoes, 1 1/2 lbs) -; 2 cups chicken stock -; 2 1/4 cups water -; 1/2 teaspoon salt -; 2 bay leaves -; 1 sprig of thyme -; 1 tablespoon butter -; 1 to 1 1 /4 pounds trimmed, skinned, salmon fillet, cut into 1-inch cubes -; 1/2 cup corn (optional, use when in season or frozen) -; 2 tablespoons flour (use rice flour if cooking gluten-free) -; A pinch ground black pepper -; 3/4 cup (6 ounces) heavy cream -; 1/2 teaspoon lemon zest -; Chopped fresh chives for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Chowder

1. 4 ounces bacon, chopped -

2. 2 cups cleaned, sliced leeks (see How to Clean Leeks ) -

3. 1 cup sliced celery -

4. 3 cups cubed Yukon gold potatoes, 1 1/2-inch pieces (about 3 medium potatoes, 1 1/2 lbs) -

5. 2 cups chicken stock -

6. 2 1/4 cups water -

7. 1/2 teaspoon salt -

8. 2 bay leaves -

9. 1 sprig of thyme -

10. 1 tablespoon butter -

11. 1 to 1 1 /4 pounds trimmed, skinned, salmon fillet, cut into 1-inch cubes -

12. 1/2 cup corn (optional, use when in season or frozen) -

13. 2 tablespoons flour (use rice flour if cooking gluten-free) -

14. A pinch ground black pepper -

15. 3/4 cup (6 ounces) heavy cream -

16. 1/2 teaspoon lemon zest -

17. Chopped fresh chives for garnish -

How to cook deliciously - Salmon Chowder

1. Stage

Cook the bacon: Place bacon in a thick-bottomed 5 to 6 quart pot. Heat on medium to medium high heat. Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes. Remove all but 1 Tbsp of the bacon fat. (Do not put bacon fat in your sink drain, it will clog the pipes.)

2. Stage

Add the celery and leeks to the bacon: Add the celery and leeks to the bacon and cook on medium heat until softened, about 5 to 6 minutes.

3. Stage

Add the potatoes, stock, water, salt, and herbs and simmer: Add the diced potatoes, chicken stock, water, 1/2 teaspoon salt, bay leaves, and thyme to the pot. Increase heat to bring to a simmer. Then lower the heat to maintain a gentle simmer. Simmer for 10 to 15 minutes, until the potatoes are cooked through.

4. Stage

While the potatoes are cooking, prepare the salmon: Place salmon in a bowl, sprinkle with flour and black pepper. Toss to coat. Melt 1 tablespoon butter in a non-stick skillet on medium high heat. Working in batches if necessary, lightly brown the salmon on one side, then turn over to brown on the other side. (The salmon doesn't have to be cooked through, just lightly browned.)

5. Stage

Assemble the chowder and add corn, cream, and lemon zest: When the potatoes are cooked through, use a slotted spoon to transfer the salmon to the pot with the potatoes, bacon, leeks, and stock. Stir in corn if using. Cook gently for 5 minutes then remove from heat. Stir in the cream and lemon zest. Add salt to taste. Garnish with chives to serve.