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Salmon Chowder with Bacon and Corn
Salmon chowder is a great main course for a backyard summer evening. The addition of fresh corn and bacon kicks it up!
- lb. thick cut bacon, minced (about 3 slices)
- 1 cup(s) minced onion
- 3/4 cup(s) celery or fennel, sliced thinly
- 1/2 Tbsp. minced garlic
- 1 1/2 cup(s) peeled, chopped baking potatoes
- 1/2 Tbsp. minced fresh thyme, or 1 teaspoon dried thyme
- 1 3/4 cup(s) fish stock or 1 40910 cup reduced-sodium chicken stock plus 40912 cup bottled clam juice
- 2 Tbsp. dry white wine
- 1 cup(s) milk
- 1 cup(s) half and half
- 1 lb. salmon cut in 1 .50-inch chunks (3 to 4 cup)
- 1 cup(s) fresh corn kernels
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 2 Tbsp. unsalted butter, cut in small chunks
- Pinch of cayenne pepper
- 1/2 cup(s) minced flat leaf parsley
- Sauté the bacon in a Dutch oven over medium heat until crisp. Remove with a slotted spoon to paper towels. Add the onion, garlic and celery and sauté in the bacon grease about 10 minutes until the onions are softened. Add the potatoes, thyme, stock (and clam juice if using) and white wine. Cover and simmer until the potatoes are tender, about 10 to 12 minutes.
- The chowder can be prepared ahead and refrigerated up to 24 hours. Rewarm the chowder over medium heat before continuing with recipe.
- Reduce the heat to low. Add the milk and cream, bacon, salmon, corn, salt and pepper. Simmer very gently 8 minutes just to poach the salmon. Serve with butter, a pinch of cayenne and parsley on top.