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.
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
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.#dinnertonight #nycfoodie #instanyc #instagramnyc #nyigers #whatsfordinner #foodies #nycfoodie #nychealthy #healthy #lowfat #lowcarb #salmon #chowder #nycphotographer #brooklyn #brooklynlife #yahoofood