Salmon Chowder

Servings: 1 pot

Prep Time: 30 minutes

Total Time: 2 hours

Source: honest-food.net

Salmon Broth

3-4 lbs salmon heads, fins and bones (gills removed)

salt

2 tbsp unsalted butter or olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup white dry wine

1 handful of dried mushrooms

2 bay leaves, 5 peppercorns, 5 cloves, thyme, parsley

(you can tie this in a small cheesecloth bag)

Chowder

1 tbsp unsalted butter

1/4 lb thick bacon, cut into small pieces

1 cup chopped onion

2 celery stalks, chopped

1 1/2 lbs skinless, boneless salmon meat, cut into small chunks

1 cup corn, fresh or thawed

2/3 cup heavy cream

pepper to taste

2 tbsp chopped fresh dill or chives, for garnish (optional)

Instructions

1. To make the broth, bring a large pot of water to a boil and salt it well. Add the salmon bones, heads, etc. When the water returns to a boil, let it cook 1 minute. Remove the salmon bits (save them!) and discard the water. Blanching this way removes the scum from the stock and will give you a cleaner tasting broth when you are done.

2. Wipe out the pot, add the oil, and turn the heat to medium-high. When the oil is hot, sauté the onion, carrots and celery, stirring often, until the onion is soft, about 4-5 minutes. Add the wine, herbs and the dried mushrooms and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine boil for a minute or two, then add the blanched salmon bones and enough cool water to cover everything by about 1 inch. Bring to a very gentle simmer (barely bubbling) and cook like this for 45 minutes.

3. Get a large bowl for the broth and set a strainer over it. Line the strainer with a cheesecloth. Turn the heat off the broth and ladle it through the strainer and into the bowl. Discard any debris from the pot and reserve the broth.

4. To make the chowder, melt the butter in a soup pot set over medium heat. Add the bacon and fry, stirring and turning often, until crispy, about 6-8 minutes. Add the onion and celery and saute until soft, about another 4-5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Add salt to taste. Cook until the potatoes are tender, about 15 - 20 minutes.

5. When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the dill, heavy cream and black pepper.

6. A chunky piece of bread goes well with this.