Salmon Chowder

• Gluten free

• Meat

  • 8 oz Bacon

• Seafood

  • 1 (8-ounce bottle Clam, juice
  • 1 1/2 lbs Salmon

• Produce

  • 1 Bay leaf
  • 2 cups Corn, fresh or frozen
  • 3 medium cloves Garlic
  • 1/4 tsp Lemon, zest
  • 1 Lemon
  • 1/2 Onion, small
  • 6 Scallions
  • 1 tbsp Thyme, fresh leaves
  • 1 lb Yukon gold potatoes

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1/8 tsp Red pepper flakes
  • 1 Salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 3 cups Half and half

Found on savingdessert.com

Description

Ingredients

• 1 pound yukon gold potatoes, peeled and cut into ½-inch cubes
• 8 ounces sliced bacon, cut in half (I used nitrate-free Applewood Smoked Bacon)
• 1 tablespoon unsalted butter
• ½ small onion, diced
• 6 scallions (chopped - both white and green parts)
• 2 cups fresh or frozen corn
• 1 tablespoon fresh thyme leaves
• ⅛ teaspoon crushed red pepper flakes
• 3 medium cloves of garlic, minced
• 1 bay leaf
• 1 (8-ounce) bottle clam juice
• 3 cups half and half (plus ½ cup addition milk if needed)
• 1½ pounds salmon fillets (wild caught) skin removed and cut into 1-inch pieces
• salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon lemon zest
• Lemon wedges and fresh chopped fresh chives for serving

Directions

• Bring a 3 quarts of water to a rolling bowl in a heavy bottom sauce pan. Salt the water and add the potatoes. Cook just until almost tender, about 10 minutes. Drain well in a colander and set aside.
• Cook the bacon until crisp in a 5-quart heavy bottom pot or dutch oven over medium heat. Remove the cooked bacon to a paper towel lined plate. Cut or break the bacon into ½-inch pieces and set aside.
• Remove all of 2 tablespoons bacon fat from the pan. Add the butter and cook the onions, scallions, corn, thyme and red-pepper in the dutch oven until the onions are tender, about 5 minutes. Add the garlic and bay leaf and sauté for about 1 minute or until garlic becomes fragrant. Add the clam juice and deglaze the pan, scraping up any pieces struck to the bottom of the pan.
• Add the half and half to the onion mixture and bring just to a boil over medium heat. Add the potatoes, ⅔ of the chopped bacon (reserve ⅓ for serving), and the salt and pepper. Reduce the heat to medium low and cook the potatoes for about 10 minutes.
• Salt the salmon pieces and add to the chowder along with the lemon zest. Occasionally stir gently and cook gently just until the salmon is cooked through, about 5 to 8 minutes.
• Discard the bay leaf and serve the chowder topped with chopped chives and the remaining bacon pieces. Garnish with fresh ground black pepper and a good squeeze of lemon juice. Serve with crusty bread for a complete and hearty meal.