Salmon Chowder

• Serves: 8

• Contributor: Kate

Ingredients

• 6 slices bacon
• 1 medium yellow onion, chopped
• 3 ribs celery, chopped
• 4 carrots, chopped
• 2 Tablespoons all-purpose flour
• 4 cups seafood stock
• 1 quart half and half
• 1 head cauliflower
• 2 pounds salmon cut into 1" cubes
• 2 cups frozen corn
• 2 tsp thyme
• 2 tsp Old Bay
• 3 tsp salt
• 2 tsp pepper

Instructions

1. Place a heavy-bottom pot over medium-low heat. Add the bacon and slowly increase the heat to medium as the fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp (7-10 minutes). Transfer the bacon to a paper-towel lined plate.

2. Add the onions, celery, and carrots and cook until soft and light brown (6-8 minutes). De-glaze the pan as needed with 1-2T stock and scrape the brown bits from the pan.

3. Coat the vegetable with the flour and cook for 2 minutes, stirring frequently. Use some of the stock to de-glaze the pan.

4. Add some of the stock to remove any glaze then add the remaining stock. Add cauliflower and half and half. Bring to a boil then reduce to a simmer.

5. Cook for 5 minutes then add salmon, corn, thyme and Old Bay. Simmer gently for 10-15 minutes uncovered until the cauliflower is fork-tender and the salmon is cooked.

6. Add the cooked bacon back to the pot along with salt and pepper then adjust seasonings to your taste.

CategoryRecipesSoup