Salmon Chowder
Salmon Chowder
10 minutes
40 minutes
Soups and Breads
Ingredients
- 1/2 lb bacon, cut into 1/2 inch pieces
- 3 tablespoons Fustini's Gremolata olive oil, divided
- 1 1.5-lb piece salmon (preferably wild), skin discarded and cut into 1-inch pieces
- 3 stalks of celery, minced
- 1 small onion, minced
- 1 jalapeno, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup Fustini's Champagne vinegar
- 1/2 cup white wine
- 4 cups chicken stock (or seafood stock)
- 2 large russet potatoes, peeled and cut into one-inch pieces
- salt and pepper to taste
- 1 tablespoon cornstarch
- 2 cups frozen corn
- 2 cups heavy cream
- chives for garnish
Directions
- In a large, heavy stockpot, add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove bacon from the pan and set it aside. Wipe out the pan and add 1 tablespoon of olive oil. Place the salmon pieces into the pan to sear on one side, carefully turn over and sear the other side. Remove from the pan.
- To the pan add the remaining olive oil, celery, onions, jalapeñ,os, and garlic and cook, stirring often, until softened, about 8 minutes. Add the vinegar, wine, broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender about 15 minutes.
- In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly. Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place cooked salmon on top and garnish with fresh chives.
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