Yesterday my good friend Michelle and I communicated via email. We shared about our kids, husbands, ourselves, all things Halloween, and eventually what we were cooking for super that night. When I told her what I was cooking, she commented that I made her mouth watery, and requested the recipe... Here's to you Michelle~Bon Appetit!
Corn & Smoked Salmon Chowder-
Courtesy of "The New Basics Cook Book"
Their recipe doesn't ask for smoked salmon.
4 ounces sliced bacon, cut into 1-inch dice
2 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons unbleached all-purpose flour
4 cups chicken stock
2 large potatoes, peeled and cut into 1/4-inch dice
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 teaspoon coarsely ground black pepper
1 cup smoked salmon, cut to bite size pieces
salt to taste
1 large red bell pepper, cut into 1/4-inch dice
3 scallions, white bulb and 3 inches green, cut into 1/4-inch slices
1 tablespoon chopped cilantro
- Wilt bacon in a large soup pot over low heat until fat is rendered. Add the butter and allow it to melt.
- Add onions and wilt over low heat for 10 min. Add flour and cook, stirring, another 5 min.
- Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are tender, 12-15 min.
- Add the half-and-half, corn, pepper, and salt. Cook 7 min., stirring occasionally
- Add the smoked salmon, stir.
- Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve, and garnish with cilantro.
Truelly tasty!
