 |
| Recipe Categories |
| Recipes |
| Recipe Name | Salmon and Salmon Chowder |
| Description | Serves six |
| content | 4 slices thick bacon, slivered
1 cup onion, chopped
2 medium cloves garlic, minced
5 cups chicken stock
2 cups potatoes, diced
1 1/4 cups clam juice
2 Tbsp. cognac or brandy
2 small bay leaves
1 cup heavy cream
1/2 cup fresh parsley, chopped
3/4 pound salmon, skinned, cut into 1-inch dice
1/2 cup smoked salmon, flaked
1/4 tsp. white pepper
In a large stockpot over medium heat, cook bacon until fat is rendered, but bacon is not crisp. Remove bacon from pan with a slotted spoon. Set aside. Drain all but 2 Tbsp. bacon drippings from pan. Add onion and cook until soft but not brown, about 7 minutes. Add garlic and cook 2 minutes more. Add stock, potatoes, clam juice, cognac or brandy and bay leaves. Bring to a low boil and simmer over medium heat until potatoes are tender, about 20 minutes. Add cream and parsley. Heat through. Add fresh and smoked salmon, white pepper and cooked bacon. Heat without boiling, about 5 minutes, to cook fresh salmon. Serve hot. |
|
|
|
|
