Salmon Chowder: Warms Winter’s Frosty Breath

I love chowders and soups and stews in the winter and most are just fine, but every now and again you stumble across something deliciously exceptional. 

No, I’m not talking about the rich and gorgeous beauty you met just two weeks after you married your wife.  That was just a shot in the dark and one quickly forgotten, until two weeks after that when another….but let’s stick to chowder. And for goodness sakes don’t worry.  As long as the payments keep coming your secret’s safe with me.

See, this chowder IS something exceptional you CAN share with the woman who wears your ring and is quick to keep you intellectually honest by continually pointing out an opposing point of view.

Ok, so let’s pour a huge glass of white wine and get cooking!  Ok, I’ll be honest. A big snifter of Armagnac.

Salmon Chowder

Remember, all recipes are only a starting point.  One person’s preference.  A cook never hesitates to veer in subtle or obvious ways.  Be BOLD!

½ a roasted, skinned and diced red bell pepper

½ pound potatoes cut into 1inch cubes

1 cup or more sliced mushrooms

½ cup diced onion

½ pound sliced bacon, cut crosswise into ¼ inch wide strips

2 or more cups leeks thin sliced, white and pale green parts only

2 cups fresh or frozen corn

1 cup shredded carrots

1 heaping teaspoon herbs de Provence

4 Tablespoons butter

3 cups whole milk

2¼ cups heavy cream

1½ pounds of fresh caught salmon, skin removed, cut into 1 inch cubes

Salt and pepper to taste

Before serving, sprinkle with chopped fresh chives for garnish

The Process

Boil the potatoes in salted water until tender. Drain and set aside.

Fry the bacon in a five-quart heavy pot until crisp. Remove the bacon and add onion, corn, and herbs de Provence to the pot.  Stir for about five minutes, or until onions are wilted.

Add milk and cream and bring to a very light simmer.  Immediately reduce heat and add salmon, bacon, salt, pepper and cook until salmon is just cooked through and begins to break up, about five to eight minutes.

I like my chowder pretty thick. Too thick for you?  Add a little more cream, or some chicken broth.

Your wife will love you and forgive all sins…..hahaha, just kidding. Wives don’t forgive.