Salmon Chowder

Name: Salmon Chowder
Ingredients: 1 1/2 lb skinless salmon fillets, all brown skin removed, cut into 1 inche pieces; 6 slice of bacon; 1 medium onion, chopped; 2 celery stalks,sliced; 1 carrot, sliced; 2 minced garlic cloves; 3 medium red potatos, peeled and cubed; 8 oz clam juice; 16 oz chicken stock; 1 1/2 cup heavy cream; 1 tbsp chopped parsley; 1 tsp frrsh lemon juice; 1 tsp cajun seasning; 1/2 tsp thyme; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce, such as franks brand; 4 sliced green onions

17 ingredients

7 steps

Ingredients

1 1/2 lb skinless salmon fillets, all brown skin removed, cut into 1 inche pieces
6 slice of bacon
1 medium onion, chopped
2 celery stalks,sliced
1 carrot, sliced
2 minced garlic cloves
3 medium red potatos, peeled and cubed
8 oz clam juice
16 oz chicken stock
1 1/2 cup heavy cream
1 tbsp chopped parsley
1 tsp frrsh lemon juice
1 tsp cajun seasning
1/2 tsp thyme
1/2 tsp black pepper and salt to taste
1 tsp hot sauce, such as franks brand
4 sliced green onions

Directions

1

In a large saucepan cook bacon until crispy, remove to paper towels to drain.
2

Add onion, celery, carrot, garlic and potatos to pan bacon was cooked in.Soften vegetables, about 5 minutes.
3

Add clam juice, chicken stock,thyme, cajun seasoning, pepper, lemon juice and hot sauce,bring to a boil, then lower to a simmer and cook until potatos are tender, uncovered, about 10 minutes, add cream and cook on low 15 minutes.
4

Add salmon, and poach just until cooked through 3 to 4 minutes.
5

Garnish with crumbled bacon and green onions.
6

NOTE, if ou want to prepare this chowder in advance than follow directions except do not add the salmon until right before serving.
7

The chowder base can be made a day ahead and kept refrigerated.