A few months ago we were out and about and we stopped in a local deli-type place and got this amazing salmon chowder. I’ve been wanting to recreate this somehow myself and have been experimenting, and now I finally have one I like. So I have to share!
I know you’ll all be getting ready for the holidays and making all your favorite holiday dishes, but if you’re looking for a nice soup to munch while watching the game or on New Year’s Day while reflecting back on the past year, this might be just the ticket.
- 3 large baking potatoes (or 5 small)
- 1 pound bacon
- 1 yellow onion
- One bunch chopped green onions (white and light green parts only)
- 1 cup frozen corn
- 1 ½ T. garlic (or less, we’re garlic people so…)
- 1 ½ t. dried dill
- ¼ t. red pepper flakes (or skip it if you don’t like heat or spice, it works well without it, too)
- 4 cups milk (I used a mix of mostly whole with some skim, using up what we had in the fridge)
- 2 salmon filets, cooked
- 1 t. salt
- 2/3 t. pepper
- Juice from ½ lemon
Peel and cube potatoes and parboil slightly. (Save the potato water in case you need it later.)
Cook bacon in a Dutch oven until crisp. Transfer to plate lined with paper towel to allow the extra grease to drain. Then crumble them into bits.
Use the bacon fat to cook the green onions, corn, garlic, dill, and red pepper flakes for about five minutes. Add milk and bring to a boil, then reduce and simmer. Add the potatoes, salmon, bacon bits, and salt and pepper, about 5 minutes. Stir in lemon juice and then season to taste.
As you can see, this is a really easy recipe. It’s very filling and rich.