From Whole Foods
I cut the recipe in half, made it with 1 slice of bacon, and used all 1% milk instead of the whole milk and cream, and my own homemade turkey stock from last Christmas (I think I probably prefer turkey stock to chicken now). Easy, fast to prepare & cook, and delicious. Jim & I highly recommend trying this. We prefer the taste of Whole Foods sustainably farmed Salmon from Norway over everything else they have to offer; it's about half the price of the non-farmed stuff too. --Pamela
This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly autumn evening. Make it a day ahead for company, reheating gently without boiling.
Serves 4
3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable stock
1/2 cup whole milk
1/2 cup half and half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2–1 teaspoon dried dill
sea salt, to taste
freshly ground pepper, to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)
Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.
Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.
