Fustini's Oils and Vinegars
Salmon Chowder

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Salmon Chowder


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Salmon Chowder

Prep Time10 min Cook Time40 min Total Time50 min Servings6


  • 3 tablespoons Fustini's Gremolata olive oil
  • 1/2 lb bacon, cut into 1/2 inch pieces
  • 3 stalks celery, minced
  • 1 small onion, minced
  • 1 jalapeno, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 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
  • 1  1.5-lb piece salmon (preferably wild), skin discarded and cut into 1-inch pieces
  • chives for garnish


Step 1. 
  1. 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. Add olive oil, celery, onions, jalapeños, scallions,  garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender about 15 minutes.

Step 2. 

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 the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through. Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy!

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