When the recipe starts looking like this...
 |
| from 50 Chowders by Jasper White, p.106 |
It's time to type up a clean version here!
Salmon Chowder
8 servings
ingredients:
- 4 oz bacon (if slab, rind removed and 1/3" dice) optional
- 4 tb butter or bacon fat
- 1 med onion, chopped (or leeks, ramps, shallots)
- 1 fennel bulb, sliced optional
- 2-3 cloves garlic, minced
- 2 bay leaves
- 1 tsp fennel seed (if no fennel bulb)
- 1 tsp dry tarragon (or. 2-3 sprigs fresh)
- 2 lbs potatoes, sliced or chopped
- 1 large carrot, sliced optional
- can corn, optional
- 4 c stock (fish, veg, chicken...)
- salt + pepper
- 3 lbs salmon or salmon parts, cut into large chunks
- 1/2 (+) heavy cream or Mexican crema
- fennel leaves, chopped garnish if have
- Heat large heavy pot, add bacon. Cook until crisp. If no bacon, heat butter or bacon fat
- Add onion, garlic, fennel. Saute until soft
- Add herbs, stir about 1 minute
- Add potatoes (and other veg), cover with stock. Bring to a boil, cover, boil about 10 minutes.
- Add seasoning and salmon, cook for 5 minutes
- Stir in cream, let sit for up to 1 hour (if you can wait that long) or at least 15 minutes
- garnish with fennel leaves
