Salmon Chowder

Name: Salmon Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 tbsp stick unsalted butter; 1/2 lb bacon, cut into 1/2 inch pieces; 3 stalks celery, minced; 1 small onion, minced; 1 jalapeno, thinly sliced; 1 bunch scallions, finely chopped; 4 garlic cloves, minced; 4 cups chicken stock (or seafood stock); 2 large russet potatoes, peeled and cut into one inch pieces; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 2 cups frozen corn; 2 cups heavy cream; 1 1.5 lb piece salmon (preferably wild), skin discarded and cut into 1-inch pieces; chives for garnish

themodernproper.com

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Author : The Modern Proper

salmon chowder spring fall

Instructions

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Step 1

In a large, heavy stock pot, melt butter over medium heat

Step 2

Add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes

Step 3

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

Step 4

Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon

Step 5

Bring to a simmer and cook until the potatoes are tender, about 15 minutes.In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry

Step 6

Stir the cornstarch slurry into the broth and bring to a boil

Step 7

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

Step 8

Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid

Step 9

Simmer for ten minutes, or until the salmon is cooked through.Top with fresh chives or extra scallions and freshly ground black pepper

Step 10

Enjoy!

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