I ordered 5 lbs of sushi grade salmon this year before I knew I was having another baby - I haven't been able to stand cooking the stuff since I was pregnant with Moo and ended up giving away 2 lbs of it and the rest has been in my freezer. Knowing that this expensive fish doesn't keep forever, I figured I might as well start getting my act together and cook it!
I love a good fish chowder - fell in love with it when I lived in Sweden and have tried a few different variations of it. My mother makes a really good jalapeno corn chowder that has bacon in it/on it and so I figured I'd use that as my inspiration and go from there.
The results were a creamy, spicy, filling delicious salmon chowder that I was even able to stomach with this growing baby making me ill at every corner. My husband ate 3 bowls of it! Bobalu ate 2 - I consider that a definite success.
Spicy Salmon and Corn Chowder:
4 slices thick cut pepper bacon, diced (or regular - it's just what I had)
2 small white onions, diced
2-3 stalks celery, diced
1 large carrot, diced
1 jalapeno, minced
3 Yukon Gold Potatoes, diced
3 cloves garlic, minced
3 cups corn - fresh cut would be wonderful, all I had was frozen
1 carton Pacific Natural Foods Creamy Potato Leek Soup (Equal to 4 cups. I thought I had broth but when I went to grab it, this is what I found instead. It worked out really well, so...)
2 cups water
1 lb salmon, cut into 1" pieces
1 cup cream
4 green onions, green and white parts, finely chopped
Fry bacon in bottom of large dutch oven until crisp - remove bacon and save for garnish
Add Onion, Celery, Carrot and Jalapeno, salt, and black pepper and cook 5 mn or until tender
Add Potato and stir until coated.
Add Garlic and stir until the fragrance releases, about 30 sec - 1 mn
Add soup, water, corn and red pepper flakes - bring to a simmer and lower heat
Cook about 20-30 mn or until potatoes are tender.
Add salmon and cook another 5-10 mn
Add cream and cook about 5 mn more
Garnish with reserved bacon and green onion
Salt and Pepper to taste