Fall River Salmon Chowder (courtesy of Mark Krankel a.k.a. the Kranks)

posted Jan 9, 2009, 12:57 PM by John Keating

½ Pound thick slice bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
½ cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
½ cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds Fresh SALMON, Skinned, Fat & Dark Meat Removed, Chunked Bite Size
2 tablespoons finely chopped parsley
     Salt & Pepper

 In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring to simmer. Add the SALMON and simmer for 2 minutes or cooked through. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
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