I will go on record here and say that I LOVE THIS CHOWDER. I just got done eating this photo shoot, and it was mmm, mmmm, good.
Wait, I believe that’s someone else’s slogan.
But I ask you: what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder? It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.
Hope I’m allowed to make such claims. Maybe I should just stick to the topic at hand.
I didn’t deviate much from the original recipe, other than that I didn’t add the fresh lemon juice at the end. I was feeling lazy. Also, I did substitute a leek for one of the two cups of scallions – I was feeling sorry for it, sitting all by its lonesome in my produce drawer. Oh, and I added a little bit of flour to thicken things up a little bit…so looking back, I guess I did deviate after all! I’m a deviant, what can I tell you.
Now, you could cut back on the fresh cream if you were so inclined…if say, you’re in the ‘less is more’ camp. You won’t find me in that camp. Less is not more. Less is less. More is more. Thank you.
Now you know that I’m both indulgent and deviant. Hope we can still be friends.
- ½ lb. red potatoes (for me this was four medium, and these are on sale this week, 2/24/10 – 3/2/10)
- ½ lb. sliced bacon, cut crosswise into 1/4” strips
- 2 c. chopped scallions (2 bunches)
- 1 c. frozen corn, thawed
- 1 T. finely chopped garlic (3 cloves)
- ½ t. dried thyme
- ½ California bay leaf
- 1/8 t. dried hot red pepper flakes
- 1 ½ T. flour
- 3 c. whole milk
- 2/3 c. heavy cream
- 1 lb. salmon fillet (I used the sale wild-caught sockeye on sale this week, 2/24/10 – 3/2/10)
- ½ t. salt
- ¼ t. black pepper
- 2 t. fresh lemon juice
Cut potatoes into ½ inch cubes, then cook them in a 1 ½ quart saucepan of boiling salted water until just tender, 8 -10 minutes. Drain and set aside.
Cook the bacon in a 5 quart Dutch oven over moderate heat, stirring occasionally, until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red pepper flakes over medium heat, stirring occasionally, until the scallions are tender, about 5 minutes. Add the flour to the pan and cook, stirring, for two minutes. Gradually whisk in the milk, and bring just to a boil. Reduce heat to moderately low, then add the cream, potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in the lemon juice and salt and pepper to taste. Discard bay leaf before serving soup in heated bowls.
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