Salmon Chowder with Heavy Cream

Serves 8 in about 55 minutes. Thick cut bacon goes in first, and cooking sherry finishes the pot.

Ingredients

• 4 slices thick cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 ribs celery, diced (1 cup)
• 2 cloves garlic, pressed or finely minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 bay leaf
• 1 pound gold potatoes (diced, leave skins on)
• 4 cups chicken broth
• 2 tablespoons fresh dill, or 2 tsp dried
• 1 cup corn kernels
• 1 pound salmon, cubed (see notes)
• 2 tablespoons cooking sherry, optional
• ½ cup heavy cream

Method

1. Prep all of the ingredients before you start cooking for a smoother process!
2. Simmer the bacon in a Dutch oven or soup pot. When crisp, remove to a dish and keep it nearby, leaving the bacon grease in the pot.
3. Tip in the butter, onion, and celery to the pot and cook until tender. Scrape the fond off the bottom of the pot while stirring so it doesn't burn. It adds great flavor.
4. Stir in the garlic, salt, pepper, and bay leaf and cook about a instant.
5. Tip in the potatoes and chicken broth. Cover, bring to a simmer, and cook about 10 minutes, or until potatoes are tender.
6. Tip in the dill, corn, and reserved bacon. Simmer for about 2 minutes, then turn down the heat.
7. Mash the potatoes in the pot using a hand masher. This will thicken and give the chowder texture.
8. Mix in the cooking sherry, if using.
9. Tip in the salmon. Gently heat through.
10. Turn off heat. Mix in the heavy cream.
11. Taste test for seasoning, and adjust salt, pepper, and/or dill as needed.

More soups and stews ideas are in the soups and stews collection.