Salmon Chowder

Salmon Chowder
Salmon Chowder
Bacon and a little cream give this chowder lashings of decadence — but, because there are no thickeners, it's surprisingly light.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Soup/Stew Milk/Cream Dairy Fish Potato Vegetable Bacon Seafood Salmon Gourmet
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh lemon juice
  • 2/3 cup heavy cream
  • 3 cups whole milk
  • 1 cup fresh or frozen corn
  • 1 teaspoon finely chopped fresh thyme
  • 1 turkish or 1/2 california bay leaf
  • Carbohydrate 21 g(7%)
  • Cholesterol 83 mg(28%)
  • Fat 29 g(45%)
  • Fiber 2 g(8%)
  • Protein 15 g(30%)
  • Saturated Fat 14 g(68%)
  • Sodium 530 mg(22%)
  • Calories 402

Preparation Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Preparation Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.