Salmon Chowder

Recipe Courtesy of The Modern Proper

The Modern Proper - Salmon Chowder

Total Time: 50 Minutes

Serves: 6

Prep Time: 10 min

Cook Time: 40 min

Calories: 503

Ingredients:

• 4 tablespoons unsalted butter

• 1/2 pound 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 pound) salmon (preferably wild), skin discarded and cut into 1-inch pieces chives for garnish

Directions:

1. In a large, heavy 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. Drain off all but 2 tablespoons of bacon grease in the pan.

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.