Seafood Chowder
INGREDIENTS:
- 4 tbsp unsalted butter
- 3 large russet potatoes, peeled and cut into large pieces
- ½ bacon, cut into ½ inch pieces (I only use Wright's)
- 1 bunch scallions, finely chopped
- 1 small onion, minced
- 4 garlic cloves, minced
- 3 stalks celery, minced
- 1 jalapeno, thinly sliced
- 3 cups chicken stock (or seafood stock)
- 3 cups heavy cream
- 2 tbsp cornstarch
- 1 1.5 pound piece of salmon, skin discarded and cut into 1-inch pieces (you can substitute any seafood at this point)
- 1 ½ tsp salt
- 1 tsp pepper
- Chives for garnish
INSTRUCTIONS:
- In a large, heavy stockpot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove bacon from the pan and set aside.
- Add celery, onions, jalapeños, scallions, and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, salt, pepper, and cooked bacon. Bring to a simmer and cook until the potatoes are tender about 15 minutes.
- In a small bowl, whisk cornstarch into three tablespoons of water until completely mixed. Stir the cornstarch mixture into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
- Turn the heat down to a gentle simmer and stir in the heavy cream. Layer the raw salmon on top of the simmering soup and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
- Top with fresh chives and freshly ground black pepper.
