salmon chowder

photo: ©moya mcallister

Here’s my reduced fat & low-carb salmon chowder with roasted corn & roasted heirloom cherry tomatoes for a little extra flavor – I used skim milk instead of cream and cut amount of red potatoes in half. Thyme, parsley & crushed red pepper flake adds some heat to this savory broth. This recipe is going in the keep pile!
I’m not a trained chef, so I look up recipes for ideas and then wing it with whatever I have on hand. Most people would add bay leaf and/or celery but I was out, so add it if you have it!😄
Loosely based on an Epicurious recipe – makes approximately 4-5 quarts of chowder. When I make soup or stew, I make enough for two or three family meals. 

INGREDIENTS

1 pound small red potatoes

1/2 lb thick-sliced turkey bacon (Applegate makes an organic uncured that I really like)

approx 2-3 tablespoons of olive oil

1 cup diced white onion

2 medium raw corn on the cob

1.5 cups heirloom cherry tomatoes 

1/2 medium red pepper, sliced into long thin strips

1 cup carrots, sliced

1 leek stalk, rinsed well, sliced in half lengthwise & then sliced across to chop into small strips

1 tablespoon finely chopped garlic or 1/2 tablespoon powdered

2 teaspoons dried thyme or to taste

1 teaspoon dried or fresh parsley 

1/8 teaspoon dried hot red-pepper flakes 

1.5 cups skim milk

2 quarts fish stock (I used homemade)

1 chicken bullion cube

1 1/2-pound piece salmon fillet (preferably wild), skin discarded and fish cut into 2-3 inch pieces

1/2 teaspoon salt

1/4 teaspoon black pepper 

Garnish: chopped fresh scallions or chives and juice from 1/2 fresh lemon 

PREPARATION

Rinse & cut potatoes into 4 pieces, approx 1-inch in size then set aside.

Cook turkey bacon in microwave on paper towel until crisp, about 6 minutes. Transfer to paper towels to drain. Crumbled or dice into small bits.

Cut kernels off corn & place in oven-safe sautée pan with a little oil, toss corn to cover w/oil, then roast under high broiler for 6-8 minutes until browned, remove & set aside. Roast cherry tomatoes using same method as corn, set aside. 

Sautée onions, garlic, bacon, red pepper, thyme and red-pepper flakes in a little olive oil in pot over moderately low heat, stirring occasionally, until onions are clear, about 5 minutes. Add tomatoes & corn, heat for 2-3 minutes. Add fish stock & chicken billion cube and bring to a boil. 

Reduce heat & add skim milk and bring to a very low boil. Add potatoes, carrots salt, and pepper and cook 15-20 minutes until carrots/potatoes are softened, but not falling apart. Add salmon, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, approx 5 to 8 minutes.

Before serving: Stir in lemon juice, sprinkle with fresh scallion or chives, then salt and pepper to taste. 

photo: ©moya mcallister

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