Salmon-Vegetable Chowder

By mschweickert

Ingredients

• 4 slices bacon, chopped
• 6 shallots, chopped
• 1/3 cup chopped fresh dill
• 3 medium Yukon gold potatoes, peeled and diced
• 6 medium carrots, diced
• Kosher salt
• 1 10-ounce package sliced white mushrooms
• 10 ounces Brussels sprouts, halved (quartered if large)
• 2 large egg yolks
• 1 cup half-and-half
• 3 tablespoons dry white wine or fresh lemon juice
• 3/4 pound skinless salmon fillet, cut into 2-inch pieces
• Freshly ground pepper

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.

Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.

Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

Per serving: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg; Carbohydrate 58 g; Fiber 8 g; Protein 33 g

Photograph by Antonis Achilleos