Salmon Chowder

It has been bitterly cold here on the east coast. We're dealing with 20's and 30's outside, and it really makes me miss the milder west coast weather. But I found a delightful salmon chowder recipe -- a comprehensive one-pot dinner. Not to mention, a satisfying way to bring a little bit of the pacific northwest into my cold evening to warm my heart (and belly) after a long day at work. Ahh...the ultimate comfort food.

As if that wasn't enough, this recipe was so ridiculously easy and quick to make, it's the perfect after-work dinner to prepare. I have put myself on a food diary, tracking my caloric intake this month, so I have been particulary conscientious and intentional about the foods I make. I modified the fat content in the ingredients list -- and it made no difference in flavor or texture.

So rather than using whole milk, I switched to 2% milk. Half and half substituted the heavy cream that was called for, and rather than using a 1/2 pound of bacon....I probably used 1/4 pound instead. Everything is better with bacon, right? Just not too much of it and not too often.

In addition to bacon goodness: don't forget that this chowder is packed with omega-3's, vitamin D, calcium, and fiber, just to name a few.

Salmon Chowder (adapted from Gourmet Magazine)

-1/2 pound red potatoes: diced 1/2 inch cubes (unpeeled)

-1/4 lb sliced bacon (cut crosswise 1/4 inch wide strips)

-one cup chopped scallions

-one onion chopped

-one cup fresh or frozen corn kernels

-1/2 cup chopped red bell pepper

-4 garlic cloves, crushed

-1 teaspoon chopped thyme

-1 bay leaf

-1/4 teaspoon dried red pepper flakes (1/8 t if you don't like heat)

-4 cups of milk (2%)

-2/3 c of half-half

-1 to 1 1/2 lb wild salmon (skin removed, cut into 1 inch pieces)

-salt and pepper

1) cook cut potatoes in boiling water in saucepan for 8-10 minutes til just tender. drain and set aside

2) Cook bacon in 5 quart heavy pot (dutch oven if you have one), til crisp. Transfer bacon to paper-towel lined plate w/slotted spoon. Discard all fat, reserving 2 T to cook veggies in. If you don't render enough bacon fat, add a little olive oil to pot.

3) Saute onion, green onion, garlic, red pepper, thyme, bay leaf, red pepper, red pepper flakes, one teaspoon salt and 1/2 teaspoon black pepper in pot til tender (approx 5 minutes)

4) Add milk and half and half, bring to boil. Then reduce heat to medium.

5) Add cooked potatoes, cooked bacon, extra salt/pepper to taste.

6) Add salmon and occasionally stir gently until salmon is just cooked through and starts to break up. (5-8 minutes)


As Ina likes to say...."How easy is that?"
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