Base for Seafood Chowder
INGREDIENTS
- 1/4 lbs bacon, cut into 1/2 inch pieces
- 4 tbsp butter
- 2 large leeks, cut in half, and sliced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 4 cups clam juice (fish stock or chicken stock can also be substituted)
- 1 bay leaf
- 2 large russet potatoes, peeled and cubed
- 1 tbsp fresh dill, chopped
- 1/2 teaspoon pepper (plus more depending on spice level)
- 1 tsp kosher salt
- 2 cups heavy cream
- 1 tbsp corn starch
- 1.25 lbs salmon, skin removed (oysters, shrimp, crab, or other firm fish would work equally as well)
- Garnish with chives and dill
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 it aside.
- Add leeks and cook, stirring often, until softened, about 8 minutes. Add garlic and cook for one minute.
- Add the fish sauce, clam juice, potatoes, 1 teaspoon salt, pepper, dill, bay leaf, and cooked bacon. Bring to a simmer and cook until the potatoes are tender about 15 minutes.
- In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
- In a blender, add two cups of soup mixture. Blend until creamy. Add back to the pot.
- Turn the heat down to a gentle simmer and add heavy cream. Place the salmon (or other seafood) pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
- Top with fresh chives, dill extra bacon, and freshly ground black pepper.
