Total time 1-2 hours. Serves 6-8.
SHOPPING LIST:
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If you don't like chowder this thick and rich, add more stock, cream, or both.
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1
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Fry gently in soup pot over medium heat until bacon is browned and onion is softened (5-7 minutes)
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- 2-3 strips bacon, cut into 1/4-inch dice
- 1 medium onion, coarsely chopped
- 1-2 tablespoons butter
- salt and ground black or white pepper
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2
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Stir in and cook 1-2 minutes
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- 1 clove garlic, minced or sliced
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3
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Stir in (add stock last, after flour is thoroughly mixed in); cover, bring to boil, then simmer gently until potatoes are fork-tender (15-20 minutes)
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- 5-6 medium potatoes, peeled and diced
- 2-3 cups fresh or frozen whole-kernel corn
- 1-2 tablespoons flour
- 1 bay leaf
- about 1/2 tsp dried thyme or savory leaves
- Optional: 1 tsp celery seed
- about 2 cups (16 oz) fish or chicken stock (or enough to barely cover potato-corn mixture)
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4
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Use a potato masher to gently mash the chowder in the pot, leaving some potato chunks. Then stir in cream.
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- about 1/2 cup (4 oz) light to heavy cream
- small palmful fresh flat parsley, chopped
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5
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Immerse salmon in chowder, cover, and cook gently (or turn off heat) 4-5 minutes until fish flakes easily (avoid overcooking)
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- 1 pound (or more) salmon fillet (see above)
- Salt and ground black pepper to taste
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Sprinkle servings with chopped parsley or chives.
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Salmon. Use salmon fillets (not 'steaks'). If frozen, remove fish from package and thaw in a bowl of cold water. Remove any bones and skin. But do NOT cut fillet into pieces; you'll be putting the whole fillet into the pot.