Salmon Chowder

Name: Salmon Chowder
Ingredients: 3 slices bacon, chopped; 2 medium leeks, thinly sliced; 1 garlic clove, crushed; 12 cup fresh dill, chopped; 34 teaspoon salt; 12 teaspoon white pepper; 2 cups fish stock or 2 cups clam juice; 1 12 lbs small red potatoes, cut into 1/2 inch pieces; 1 lb fresh salmon, skinned and cut into 1/2 inch pieces; 4 cups skim milk; 1 cup whole kernel corn; 1 pinch saffron (optional)

12 ingredients

8 steps

Ingredients

3 slices bacon, chopped
2 medium leeks, thinly sliced
1 garlic clove, crushed
12 cup fresh dill, chopped
34 teaspoon salt
12 teaspoon white pepper
2 cups fish stock or 2 cups clam juice
1 12 lbs small red potatoes, cut into 1/2 inch pieces
1 lb fresh salmon, skinned and cut into 1/2 inch pieces
4 cups skim milk
1 cup whole kernel corn
1 pinch saffron (optional)

Directions

1

Cook bacon in large skillet until crisp.
2

Drain all but 1 Tbsp of fat.
3

Cook leeks and garlic in remaining fat, about 5 minutes until leeks are soft.
4

Stir in dill, salt, pepper, potatoes, and fish stock.
5

(optional, add pinch of saffron at this time) Cook uncovered until potates are tender but not done, about 10-15 minutes.
6

Add milk and salmon and cook for 5 minutes.
7

Scoop out 2 cups of soup and puree in mini processor.
8

Return to chowder, add corn, and cook another 5 minutes until Salmon is done.