Salmon Chowder

 

Let's just cut to the chase. This chowder is not "Light" in any way 

shape or form. From step one, it's a study in 

comfort and decadence!

Winter is here and not going away any time soon. It's so cold outside 

you may feel like your Parka needs a Parka.

This Salmon Chowder will certainly warm you up.

It's easy to whip up and no hard-to find ingredients....Just DELICIOUS.

Move over winter we are going to start warming up in the kitchen now!

Sear up about 2 lbs of fresh salmon on your stove top until fully cooked.

In a large pot toss in about 4 tablespoons of butter.

Grab about 1/2 lb bacon and cook it up in a pan :)

When the bacon is done and crispy just set it aside.

Drain some of the grease from the pot.

Dice up two large peeled Russet potatoes into small pieces.

Dice up 3 or 4 celery stalks.

Dice up 1 Jalapeno into very small pieces. Yes, wear gloves here. 

You don't want to sting your eyes later :)

Dice up one medium onion too!

Mince up 4 garlic cloves.

Saute the onions, celery, Jalapeno and the garlic in about 2 tbsp of butter.

Stir often, until soft, about 8 minutes.

Deglaze the pan with about 1/2 cup of your favorite white wine.

By all means pour yourself a glass to sip on while you cook:)

The wine helps you scrape all those bacon pieces up on the bottom of the pot.

Add about 5 cups of chicken broth to the pan and tumble in the potatoes.

Crumble all the bacon up and toss it into the pot.

Add a little salt and pepper to taste. I go crazy with the pepper :)

Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Make a slurry!

Whisk 1 tbsp of water with 1 tbsp of cornstarch to form a slurry.

This starchy paste will help to give your Salmon Chowder a

nice thickness and heft. Pour the slurry into the pot.

Bring the Chowder to a boil. Let boil for about 2 minutes to thicken slightly.

Cut the beautiful salmon into bite size pieces.

Turn the heat down to a simmer and pour in 1 1/2 cups of heavy cream.

I told you this was not a light soup, right!

Yes I did.

Give the pot a stir and have a taste. 

Just a bit more salt and pepper for me :)

Place a lid on the pot and don't put the salmon in until

about 15 minutes before you are ready to serve this

fabulous Chowder.

Almost time to eat.

Salmon is going in now!

Give the Salmon Chowder a 15 minute simmer and serve up hot.

"Chowda Time" ...But Still Need Some Wine!!!

Got my wine so lets ladle up the Salmon Chowder.

Garnish the Chowder with some scallions and serve

with a fancy country bead.

Sure you can serve this Salmon Chowder with a salad too

but it's a meal all by itself

A bowl for you!

Be sure to blow on it because it's pipping hot!

Salmon Chowder with salty bacon, hearty potatoes, cream and 

buttery salmon is ....

The Ultimate Comfort Food.

Enjoy!

P.S.

So, What Is Chowder?

The question of what exactly defines "CHOWDER" is such a hot button issue

for certain people that  I plead the fifth.

Although it's a word that usually connotes seafood stew of some sort, Chowder

ingredients can vary widely from region to region.

A creamless tomato-y cioppino-esque broth in New York, or a

rich, thick, cream based version in New England.

The word 'Chowder' itself is likely a derivative of a French word "chaudiere", used

by French settlers in the coastal regions of Canada in reference to

a certain type of large pot used to boil 

fresh shellfish and more. 

So they say!