Salmon Chowder

By dyannucci

Recipe courtesy Dan Bugge and Chet Gerl

Ingredients

• 1 tablespoon canola oil
• 20 prawn shells
• 1/2 onion, diced
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 lemon, peeled
• 1 Roma tomato, seeded and diced
• 1/2 cup white wine
• 4 1/2 cups water
• 2 tablespoons canola oil
• 2 large sweet onions, cut into large dice
• 1/2 pound bacon, cooked and cut into 1/4-inch cubes
• 1/2 stalk celery, cut into large dice
• 4 medium Yukon gold potatoes, cut into large dice
• 1 teaspoon minced fresh thyme
• 1 cup heavy cream
• 2 pounds wild king salmon, cut into 3/4-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons lemon juice
• 1 teaspoon minced fresh tarragon
• 1 teaspoon minced fresh chives
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Details

Servings 6
Preparation time 20mins
Cooking time 95mins
Adapted from foodnetwork.com

Preparation

Step 1

For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.

For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.