Salmon Chowder
Ingredients
The base
-
2
ears
Fresh Corn
-
4
cups
Water or Chicken Broth
-
1
each
Bay Leaf
-
4
small
Gold Potatoes (diced)
-
2
cloves
Garlic (pressed or finely minced)
-
1
tsp
Kosher Salt
-
½
tsp
Black Pepper
The flavor enhancers
-
4
slices
Thick Bacon
-
2
Tbsp
Butter
-
1
each
Onion (diced)
-
2
Tbsp
Cooking Sherry
-
3
Tbsp
Finely Diced Red Bell Pepper
The main ingredient
The finishing touches
-
2
Tbsp
Fresh Dill (or 2 tsp dried)
-
½
cup
Heavy Cream
Instructions
- Cut the corn kernels from the cobs and set aside.
- Boil the corn cobs and bay leaf in a pot with water or broth for about 5 minutes.
- Add diced potatoes, garlic, salt, and pepper to the pot and cook until potatoes are tender.
- Cook bacon in a skillet until crisp, then set aside.
- Sauté onion in the bacon drippings until tender, then add bell peppers and corn kernels.
- Stir in cooking sherry and butter, then remove from heat.
- Remove corn cobs from the pot and mash the potatoes in the broth.
- Add salmon, dill, and the onion mixture to the pot and heat through.
- Stir in heavy cream and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
4
Calories
325
Total fat
18g
Total carbohydrates
25g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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