Featured Recipe
Salmon Chowder
By
Ingredients:
Total prep and cook time: 90 min Serves 6-8
1 1/2 lbs red potatoes
6 pieces thick bacon
2 bunches scallions, chopped
1 can corn, drained
1 tbsp minced garlic
1 bay leaf
1/2 tsp dried thyme
1/8 tsp red pepper flakes
1 1/2 tbsp flour
1 c. chicken broth
1 c. heavy cream
1 c. whole milk
1 1/2 c. half & half
1 1/2 lbs salmon (fillet), skin discarded, cut into 1" pcs
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp butter
2 tsp fresh lemon juice
Directions:
Cut potatoes into 1/2" cubes, place in a 1 1/2 qt saucepan of boiling salted water, until just tender, 8 min. Drain in a colander and set aside. Cook bacon in a 5 qt. heavy pot over med heat, until crisp, drain on paper towels,then break into 1/4" pcs. Reserve 2 tbsp bacon fat, add scallions, corn, garlic, thyme, bay leaf, and pepper flakes, cook over low heat until scallions are tender, about 5 min. Stir in flour until it's absorbed, add chicken broth until it thickens. Add milk, cream and half & half, bring just to a boil. Reduce heat to med low, add butter, potatoes, salmon, salt, pepper, bacon, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5-8 minutes. Stir in lemon juice, salt and pepper to taste. Discard bay leaf.
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