Salmon Chowder:
4-6 servings
- 2 tbs unsalted butter
- Medium onion diced
- 2 garlic cloves diced
- 1 bay leaf
- Couple sprigs of fresh thyme chopped
Sauté for a few minutes. Stir in 3 tbs flour, cook for a couple mins (alternatively for GF, cook extra potatoes and blend until smooth to thicken chowder). Deglaze with 1/2 c white wine. Add 5 cups chicken broth (if using better than bouillon, do not add salt). Add 1.5 cups water and 4 medium golden potatoes (your choice if you want to peel or not) - small cubes - cook until tender about 10-15 minutes. Add 1 filet of Sterling Wild Salmon (about 1-1.5lbs). Remove salmon skin, dust with old bay on each side, pan sear a couple minutes on each side, keep rare. Cube salmon and add to chowder.
Add 1 cup of whole milk and 1.5 cup of heavy cream, temper each with broth from chowder so as not to scald. Simmer chowder on low until ready to eat.
Top with bacon bits and micro greens or fresh parsley
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