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Salmon Chowder

From Statesboro Market2Go

<p>A hearty seafood chowder that&#8217;s full of meat, vegetables, and herbs, and is sure to pair amazingly with bakery-fresh bread! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: carlsbadcravings.com (modified slightly) (Entered by Ariana Giddens)
Serves: 6


Ingredients
8 strips Thick-cut bacon (chopped)
2 tablespoons Unsalted butter
2 stalks Celery stalks (chopped)
2 Carrots (chopped)
1 large Yellow onion (chopped)
1 1/4 pounds Potatoes (preferably Yukon Gold, peeled & chopped)
4 to 6 cloves Garlic (minced)
1/8 to 1/4 teaspoon Red pepper flakes
1/3 cup Flour
8 ounces Clam juice
2 teaspoons Chicken bouillon
15 ounces Corn
2 Bay leaves
1/2 teaspoon Dried dill
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1/4 teaspoon Pepper
3 cups Chicken broth
2 cups Half & half
1/2 tablespoon Cornstarch
1 1/4 pounds Salmon fillet (skin removed)
1/2 teaspoon Salt
GARNISH OPTIONS:
Oyster crackers
Fresh dill
Fresh thyme
Chopped green onions
Chives
Jalapeno slices
FOR SERVING:
Crackers
Or bread

Step by Step Instructions
  1. Cook the bacon in a Dutch oven over medium heat until crispy, then remove the bacon and set it aside to cool & drain. Remove all but 2 tablespoons of the bacon grease, then melt the butter in the same Dutch oven, allowing it to mix with the bacon drippings.
  2. Increase the heat to medium-high, then add the onion, celery, and carrot. Saute for 5 to 7 minutes, then add the potatoes, garlic and red pepper flakes. Saute for 30 seconds, then add the flour and cook for 1 minute more.
  3. Add the clam juice and deglaze the pan (scrape up any pieces stuck to the bottom with a spatula). Add the corn, 2/3rds of the cooked bacon, the chicken bouillon, bay leaves, dried dill, dried basil, dried oregano, dried thyme, pepper, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, stirring periodically.
  4. While the chowder cooks, chop the salmon into 1 ½ inch pieces and sprinkle the pieces with salt.
  5. Whisk the half & half and the cornstarch together in a bowl until smooth, then add the mixture to the chowder. Add the salmon pieces, then simmer for 5 to 8 minutes, stirring occasionally. Discard the bay leaves and add salt & pepper to taste.
  6. Serve the chowder with the remaining bacon and any toppings of choice, plus a side of crackers or bread.

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