Salmon Chowder

Name: Salmon Chowder
Ingredients: 4 slices Bacon, Chopped; 1 whole Medium Onion; 4 whole Small To Medium Potatoes (I Used Yukon Gold); 1/4 cups All-purpose Flour; 4 cups Fish Stock, Or Clam Juice, Or Chicken Or Vegetable Stock Or Broth; 1 cup Or More 2% Milk, Or Cream, Half-and-Half, Whole Milk, Or Whatever Combination Of Milk/cream Provides The Consistency You Like; 2 cans (6 Oz. Size) Pink Salmon, Drained And Meat Broken Up (or Use A Fresh Filet Poached In The Fish Stock); 1/2 cups Or More Chopped Scallions; 1 Tablespoon Butter

9 ingredients

3 steps

Ingredients

4 slices Bacon, Chopped
1 whole Medium Onion
4 whole Small To Medium Potatoes (I Used Yukon Gold)
1/4 cups All-purpose Flour
4 cups Fish Stock, Or Clam Juice, Or Chicken Or Vegetable Stock Or Broth
1 cup Or More 2% Milk, Or Cream, Half-and-Half, Whole Milk, Or Whatever Combination Of Milk/cream Provides The Consistency You Like
2 cans (6 Oz. Size) Pink Salmon, Drained And Meat Broken Up (or Use A Fresh Filet Poached In The Fish Stock)
1/2 cups Or More Chopped Scallions
1 Tablespoon Butter

Directions

1

Heat a large sauce pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon from the pan leaving the grease behind. Add the onions to the pot and cook in the bacon grease for 5 minutes or until softened, stirring frequently.
2

Add the potatoes, stir, and sprinkle with the flour. You can add the bacon back to the pot and cook it along with the potatoes at this point if you prefer it softened, or reserve it to top the chowder when serving. Add the stock or broth and bring to a boil. Reduce heat to low and simmer for 10 minutes or until potatoes are soft.
3

Add the milk or cream and return to a boil. Reduce to a simmer and add the salmon and scallions. Stir to combine taste for seasoning. Add salt and pepper as needed. Float butter on top-when it has melted, the chowder is ready to serve. Stir once again before serving.