Chowders vary widely from region to region. Here in the PNW, our chowder usually features this region’s favorite fish – wild salmon! Try this wildly delicious chowder recipe, full of wild salmon, bacon, potatoes, corn and jalapenos.
Ingredients:
- 4 x 6 oz Lummi Island Wild Salmon portions, skin discarded and cut into 1-inch pieces
- 4 Tbsp (½ stick) unsalted butter
- 8 oz bacon, cut into ½-inch pieces
- 1 bunch green onions, white and green parts, finely chopped
- 1 quart seafood or chicken stock
- 2 C heavy cream
- 2 C frozen corn
- 2 large russet potatoes, peeled and cut into 1-inch pieces
- 4 garlic cloves, minced
- 3 celery ribs, sliced
- 1 small yellow onion, minced
- 1 jalapeño, thinly sliced, plus more for garnish
- 1 Tbsp cornstarch
- 1½ tsp fine sea salt
- ½ tsp freshly cracked black pepper, plus more for serving
Instructions:
In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside
Reserve ¼ cup green onions. Add the remaining green onions, celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
In a small bowl, whisk together the cornstarch and 2 tablespoons water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ teaspoon salt. Cover and simmer until the salmon is cooked through, about 5 minutes. Taste and adjust the salt as needed.
To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.
