Salmon Chowder Recipe

INGREDIENTS

· 4 ounces bacon, chopped

· 2 cups cleaned, sliced leeks (see How to Clean Leeks)

· 1 cup sliced celery

· 3 cups cubed Yukon gold potatoes, 1 1/2-inch pieces (about 3 medium potatoes, 1 1/2 lbs)

· 2 cups chicken stock

· 2 1/4 cups water

· 1/2 teaspoon salt

· 2 bay leaves

· 1 sprig of thyme

· 1 Tbsp butter

· 1 to 1 1 /4 pounds of trimmed, skinned, salmon fillet, cut into 1-inch cubes

· 1/2 cup corn (optional, use when in season or frozen)

· 2 Tbsp flour (use rice flour if cooking gluten-free)

· A pinch of ground black pepper

· 3/4 cup (6 ounces) heavy cream

· 1/2 teaspoon lemon zest

· Chopped fresh chives for garnish

1 Cook the bacon: Place bacon in a thick-bottomed 5 to 6 quart pot. Heat on medium to medium high heat.

Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes.

Remove all but 1 Tbsp of the bacon fat. (Do not put bacon fat in your sink drain, it will clog the pipes.)

2 Add the celery and leeks to the bacon and cook on medium heat until softened, about 5 to 6 minutes.

3……………………………………………….

4…………………………………………………………..

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