Friday, December 7, 2012

Salmon Potato Chowder

1/2 lb. red potatoes, diced
Corn, onion, garlic, and spices
4-5 strips of bacon, diced
1 onion, chopped
1 can corn, drained
3 cloves garlic, minced
thyme, basil, chives, to taste
dash or two of red pepper flakes
salt and pepper, to taste
3 c. milk
2/3 c. cream
1 - 1 1/2 lbs. salmon fillet, skin discarded and cut into 1-inch pieces
2 tsp. lemon juice

Salmon cooking
Boil the potatoes until just tender, about 8-10 minutes. Drain in a colander, then set aside.

Cook the bacon over medium heat until crisp, about 5-8 minutes. Transfer to paper towels to drain. Reserve the bacon grease.

In a large pot, cook the onion in the bacon grease until tender. Add the corn, minced garlic, and all spices, and cook over medium low heat, stirring occasionally, for about 5 minutes.

Ready to eat!
Add the milk and cream and bring to a boil. Let it boil for 1 minute, stirring constantly. Reduce the heat to medium, then add the potatoes and salmon, stirring occasionally until the salmon is cooked, about 5 minutes. Stir in the lemon juice, cook for 2-3 more minutes. Serve hot and sprinkle the crispy bacon on top!

Here is a link to the original recipe I adapted:

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