From the galley:
WHitefish + smoked salmon chowder
Fresh, creamy chowder with chunks of smoked salmon and chunks of hearty potato is the perfect combination of flavors on a slow, snowy day.
This recipe is a great way to stretch one or two tin of coho, and a pound of white fish and make a soup to feed the whole family!
Cook Time: 25 minutes Prep Time: 10 minutes Serves: 8 - 10
Ingredients
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1/2 pound bacon, diced
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2 cups diced celery
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1 yellow onion, diced
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1 cup shredded carrot
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4 cups cubed Yukon gold or Idaho russet potatoes
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1 tsp fresh ground pepper
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2 cups water
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4 cups chicken stock
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1 can corn, creamed or regular
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1 tbsp dried thyme
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1 bay leaf
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2 cups heavy whipping cream or half and half
Directions
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In a heavy bottomed stockpot, fry bacon until crispy. Once cooked, remove bacon, and pour off only some of the some fat, leaving enough to sauté the veggies in.
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Add the celery and onions to the leftover fat, sauté until soft
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Add potatoes, salt, pepper, thyme cover with the water + stock and cook over medium heat until the potatoes are nice and tender [roughly 15 minutes]
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Add corn and cream. Bring to a simmer -- but not a rolling boil [the cream may curdle if boiled]
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Add cubed fish, and simmer for 2 minutes. Stir in chunks of smoked salmon and cooked bacon.
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Turn off heat, and allow to rest for an additional 5 minutes.
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Ladle into bowl, add flaky salt and/or hot sauce to taste.