Salmon Chowder Recipe

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

method:

• 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