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Salmon Chowder

Author: The Modern Proper Recipe Link

Ingredients

-4 tbsp Unsalted butter

-1/2 lb Bacon,cut into 1/2inch pieces

-3 Stalkscelery, minced

-1 Small onion, minced

-1 Jalapeno, thinlysliced

-1 Bunch scallions, finelychopped

-4 Garliccloves, 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 Heavycream

-1 1.5 lb piece salmon (preferably wild), skin discarded and cut into 1-inch pieces

-Chives for garnish


Directions

  1. In a large, heavy stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove bacon from the pan and set aside.
  2. Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon 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 and 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. Place the salmon pieces 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!