Salmon and Corn Chowder
Summary
| Yield |
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Ingredients
1⁄2 pound
red or russet potatoes 1⁄2 pound
bacon, sliced, cut crosswise into 1/4" wide strips 1 cup
green onions, sliced 1
onion, peeled and diced into 1/4" cubes 1 cup
fresh or frozen corn 1 tablespoon
garlic (3 cloves), finely chopped 1 teaspoon
fresh thyme, finely chopped or 1/2 tsp. dry thyme 1
bay leaf 3 cups
whole milk 2⁄3 cups
heavy cream 1 1⁄2 pound
piece of salmon fillet, skin discarded and fish cut into 1" pieces 1⁄2 teaspoon
salt 1⁄4 teaspoon
black pepper 2 teaspoons
fresh lemon juiceInstructions
- Cut potatoes into 1/2" cubes and hold in cold water; set aside.
- Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.
- Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.
- Add milk and cream and bring just to a boil.
- Reduce het to moderately low.
- Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.
- Add in the salmon and lightly simmer until the salmon is just cooked through and begins to break up as you stir, 5-8 minutes.
- Stir in lemon juice.
- Add additional salt and pepper to taste.
- Discard bay leaf before serving.
- Serve with crusty French bread and lots of crackers.
- Optional: Adjust the thickness with broken up saltine or soda
