Salmon Chowder
Ingredients
| 1 can (16oz) of Alaska salmon or 1 lb of fresh salmon, cut into chunks | ||
| 1 tbs butter | ||
| 1 small onion, chopped | ||
| 1 tbs flour | ||
| 3 cups milk | ||
| 1 cup of potatoes, diced | ||
| 2 cloves garlic, minced | ||
| 1 green pepper, minced | ||
| 2 tbs fresh parsley, chopped | ||
| 1 (8oz) can of corn, drained | ||
| 4 sprigs of fresh thyme or 2 tsp dried | ||
| 2 strips of thick sliced bacon, chopped | ||
| 2 tbs dry sherry | ||
| 1 cup fish stock or clam juice | ||
| kosher salt and fresh cracked black pepper to taste |
- In a large sauce pan or stock pot, add the chopped bacon and saute using medium high heat. Saute for about 3 minutes.
- Add onion garlic and green pepper, butter and saute for another 3 minutes.
- Reduce the heat to low.
- Add the flour and stir constantly until lightly browned.
- Add the milk and fish stock and whisk until smooth.
- If mixture becomes too thick add more milk or fish stock.
- Add the sherry and season with salt and pepper.
- Add the potatoes and let simmer for 30 minutes.
- Add the corn and cook for an additional 10 minutes.
- Add the salmon and cook for another 10 minutes if fresh or 5 minutes if canned.
- Serve in bowls and garnish with parsley.
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