Ingredients Jump to Instructions ↓

  1. 1 slice bacon , diced

  2. 1/2 medium onion , diced

  3. 1 medium red bell pepper , seeded, cored and diced

  4. 1/2 medium fennel bulb , white part only, diced

  5. 3 garlic cloves , pressed

  6. 1 medium leek , white part only, diced

  7. 3 carrots , chopped

  8. 3 medium russet potatoes , peeled and diced

  9. 2 cups clam juice

  10. 4 cups chicken stock

  11. 2 cups whipping cream

  12. 4 tablespoons butter

  13. 4 tablespoons all-purpose flour

  14. 1 (15 1/4 ounce) package corn kernels , frozen

  15. 1 3/4 lbs fresh salmon , grilled (seasoned, I use Chef Paul Prudhomme's salmon seasoning)

  16. 1/2 teaspoon dried thyme

  17. 1/2 teaspoon dried oregano

Instructions Jump to Ingredients ↑

  1. While salmon is grilling, start cooking the vegetables and other ingredients.

  2. In a heavy, saucepan, cook the bacon over medium heat until just beginning to brown. Stir in the onion, red pepper and fennel and saute, stirring constantly until the onion is transparent, 5-7 minutes. Stir in the garlic, leek, carrot and potato and continue to saute for 3 more minutes. Add the clam juice and chicken broth, bring to simmer and cook until the potatoes and carrots are barely tender, about 25 minutes. Stir in the cream and bring to a slow boil, then reduce to a simmer.

  3. In a small, heavy skillet, combine the butter and flour over medium heat. Stir with a small whisk over medium heat until the roux is smooth and smells toasty, about 3 minutes.

  4. Slowly whisk 1/2 cup of the hot cream mixture into the roux until smooth. Add this back to the chowder, stirring to combine. Simmer the soup for 10 minutes. Stir in the corn, salmon, thyme and oregano and heat to warm. Taste, adjust seasonings to taste. Fresh basil leaves julienned for garnish. ?


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