Friday, July 1, 2011

Salmon and Corn Chowder

     I have been making this Salmon and Corn Chowder from Friday is Fish; The Everyday Cookbooks for a long time. It is probably my favorite fish stew and I often make it when I'm looking for something guilt free and healthy to make for dinner.  With the price of salmon going up all the time, it's a good way to stretch a smaller piece to feed four people.  It's made for dutch oven cooking, the only thing I would suggest is that you prepare and line up your ingredients in advance so that it's assembly will go a lot more smoothly.  In a 10 inch oven I cooked it over a full spread of coals with the lid completely covered.  If you're camping, substitute a can of drained corn for the frozen variety.  I often use roasted red pepper from a jar in place of chopped bell pepper as it cooks more quickly and adds a slight roasted flavor.  The original recipe calls for pureeing half of the soup in a blender or food processor before adding the salmon.  I gave the potatoes a good mash once they were tender to smooth the soup out a bit.  If you're in a hurry, cook the bacon on your camp stove until crisp and start the chowder with the reserved bacon fat in your dutch oven.  The fresh dill really gives this colorful stew a lift.  Try it, it does a body good.   

Salmon and Corn Chowder
3 slices of bacon, cut crosswise into thin strips
1 medium onion, coarsley chopped
2 garlic cloves, minced
2 Tblsp flour
2 1/2 cups reduced sodium chicken broth
1 lb. unpeeled red potatoes, cut into 1/2 inch cubes
1 medium green or red bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1 lb. salmon fillet, cut into 1/2 inch cubes
1 cup low-fat milk
1/4 cup fresh dill sprigs, minced or 2 tsp dried

     Lightly oil or spray 10 or 12 inch dutch oven.
     Cook the bacon over a full compliment of coals, stirring frequently, until crisp, about 10 minutes.  Drain bacon on paper towels and set aside. 
     Cook onion and garlic in bacon fat until onion softens and turns translucent.
     Stir in flour and cook, stirring constantly, until the flour is no longer visible, about 30 seconds.  Add the broth and potatoes.  Cover with as many coals on the lid that you need to bring liquid to a boil.  Simmer for 15 minutes or until potatoes are tender.
     Using potato masher, crush about half of potatoes until mixture is smooth.
     Add the bell pepper, corn and black pepper, cook for 5 minutes more with lid on or until bell pepper is crisp tender. 
     Add salmon and milk and cook until salmon flakes easily, about 5-7 minutes. 
     Remove from heat and stir in dill.  Serve garnished with bacon.  Serves 4.

Saute onion and garlic in bacon fat, stir in flour

Cook potatoes til tender in chicken stock then mash

Add pepper and corn, cover and cook 5 more minutes

Stir in salmon and milk

Add a handful of fresh dill

Garnish with crispy bacon


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