Salmon Chowder

Prepare salmon: Remove salmon skin, dust with old bay on each side, pan sear a couple of minutes on each side, keep rare, set aside.

In large pan, sauté butter, onion, garlic, celery and herbs for a few minutes. Stir in 3 tbsp flour, cook for a couple mins (alternatively for GF, use GF flour or cook extra potatoes and blend until smooth to thicken chowder at the end). Deglaze the pan with 1/2 c white wine. Add 6 cups chicken broth (if using better than bouillon, do not add salt, adjust salt at the end). Add 1.5 cups water and 4 medium uncooked golden potatoes (your choice if you want to peel or not) - small cubes - cook until tender about 10-15 minutes. Cube your pan seared salmon and add to the chowder. 

 

Remove about a cup of hot broth from the chowder base. In a separate bowl or pitcher, combine 1.5 cups of heavy cream and the hot broth, tempering the cream with the broth so as not to scald. While stirring, slowly add cream mixture to the chowder. Simmer chowder on low, stirring occasionally until ready to eat. Add salt and pepper or a little bit more old bay to taste. 

 

Garnish with cooked bacon bits and micro greens or fresh parsley, serve with sourdough bread or biscuits.