Friday, January 18, 2019

Salmon Chowder Recipe






Salmon Chowder Recipe




INGREDIENTS

  • 4 ounces bacon, chopped
  • 2 cups cleaned, sliced leeks (see How to Clean Leeks)
  • 1 cup sliced celery
  • 3 cups cubed Yukon gold potatoes, 1 1/2-inch pieces (about 3 medium potatoes, 1 1/2 lbs)
  • 2 cups chicken stock
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 Tbsp butter
  • 1  to 1 1 /4 pounds of trimmed, skinned, salmon fillet, cut into 1-inch cubes
  • 1/2 cup corn (optional, use when in season or frozen)
  • 2 Tbsp flour (use rice flour if cooking gluten-free)
  • A pinch of ground black pepper
  • 3/4 cup (6 ounces) heavy cream
  • 1/2 teaspoon lemon zest
  • Chopped fresh chives for garnish


METHOD


1.   1 Cook the bacon: Place bacon in a thick-bottomed 5 to 6 quart pot. Heat on medium to medium  high heat.
2.   Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes.
3.   Remove all but 1 Tbsp of the bacon fat. (Do not put bacon fat in your sink drain, it will clog the pipes.)
4.   ………………………….
5.   …………………………………..
Full Method: Clickhere