Wild Salmon Chowder
Ingredients:
1 ½ lbs wild salmon fillets (Spring, Coho, Sockeye or Chum)
1 cup smoked salmon lox
1 cup cooked baby shrimp( optional)
6 slices maple flavored bacon
¾ cup chopped onion
2 tbsp. chopped shallots
1 ½ cups white wine (Chardonnay or Sauvignon Blanc)
1 ½ cups water
1 tsp. salt
¼ tsp. dried thyme, crushed
Bouquet Garni- 1 stalk celery, quartered
2 cloves garlic, halved
4 sprigs fresh parsley
2 whole cloves
3 tbsp. all purpose flour
3 tbsp. butter, softened
1 cup light cream
Salt and pepper to taste
Method:
Remove skin from salmon fillets and cut fish into bite size pieces. Cook bacon in a large heavy saucepan. Drain fat and reserve 2 tbsp. drippings. Crumble bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to saucepan. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag( bouquet garni ) Add the wild salmon chunks and cook gently for 5- 8 minutes or until fish flakes easily. Blend flour and softened butter to make a smooth paste. Stir into simmering liquid and thicken chowder. Stir in cream, smoked salmon and shrimp ( if using) Season to taste. Sprinkle bacon over top before serving. Great with a french baguette and a tossed green salad. Serves 4-6.
