Creamy Fish Chowder
Ingredients
-
½
cup
unsalted butter
-
½
cup
all-purpose flour
-
¼
pound
thick bacon, diced
-
1
medium
yellow onion, roughly chopped
-
½
head
garlic, finely diced or pressed
-
1
3-inch finger
fresh ginger, peeled and diced
-
2
leaves
bay leaves
-
to taste
galangal
-
to taste
cayenne pepper
-
2
stalks
celery, sliced
-
2
medium
carrots, peeled and sliced
-
4-8
ounces
white wine
-
5-6
medium
red potatoes, unpeeled and roughly chopped
-
3
cups
vegetable stock
-
2
stalks
lemongrass, cleaned and smashed
-
2
leaves
kaffir lime leaves (or 1 heaping teaspoon lime zest)
-
½
cup
heavy cream
-
1½
cups
whole milk
-
2
15-ounce cans
coconut milk
-
1
pound
raw Copper River salmon, skinned and shredded or rustically cut
-
to taste
kosher salt and freshly ground black pepper
-
for garnish
cilantro leaves and red jalapeño
Instructions
- Melt the butter in a small saucepan over medium-high heat, then whisk in the flour and cook until lightly browned.
- In a heavy stockpot, cook the bacon until crisp, then add the onion, garlic, ginger, bay leaves, galangal, and cayenne pepper, cooking until the vegetables soften.
- Stir in the wine and cook until reduced, then add the potatoes and sauté for a few minutes.
- Add the vegetable stock, lemongrass, kaffir lime leaves or zest, milk, and cream, raising the heat to bring to a low boil.
- Stir in the roux and cook until the mixture thickens, then season with salt and pepper.
- Add the coconut milk and any extra seasonings, then bring the soup to a hot and creamy consistency.
- Finally, add the salmon and simmer until just cooked through.
Nutrition Facts (estimated)
Servings
8 to 12
Calories
545
Total fat
35g
Total carbohydrates
38g
Total protein
20g
Sodium
543mg
Cholesterol
81mg
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