Skamania Lodge Salmon Chowder

Yum this chowder is so good! I promise it is worth the extra steps:) Perfect for dinner on a cold winter night.

Skamania Lodge Salmon Chowder


Makes 6 servings --- Serve with garlic bread

1 thick slice bacon, diced
1/2 medium white onion, diced
2 stalks celery, diced
1 medium red bell pepper, seeded, cored and diced
1/2 medium fennel bulb, white part only, diced (fennel
bulb may be labeled as “sweet anise” in the produce
section)
1 clove garlic, pressed
1 medium leek, white part only, diced
1 medium russet potato, peeled and diced
3 cups clam juice
1 cup whipping cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup corn kernels, fresh or frozen and thawed
1 ½ to 1 ¾ pounds grilled fresh salmon (1 ¾ pound is
perfect)
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
Salt and fresh ground pepper to taste
Julienned fresh basil leaves for garnish

While salmon is grilling, start cooking the vegetables and other ingredients

In a heavy, 3-quart saucepan cook the bacon over medium heat until just beginning to brown. Stir in the onion, celery, red pepper and fennel and saute, stirring constantly, until the onion is transparent, 5 to 7 minutes. Stir in the garlic, leek and potato and continue to saute for 3 more minutes. Add the clam juice, bring to a simmer and cook until the potatoes are barely tender, about 20 minutes. Stir in the cream and bring to a slow boil, then reduce to a simmer.

Meanwhile in a small, heavy skillet, combine the butter and flour over medium heat. Stir with a small whisk over medium heat until the mixture -- called a roux -- is smooth and
smells toasty, about 3 minutes. Do not let it brown.

Slowly whisk 1/2 cup of the hot cream mixture into the roux until smooth. Add this back to the chowder, stirring to combine. Simmer the soup for 10 minutes. Stir in the corn, salmon, thyme and oregano and heat to warm. Taste, adjust seasoning with salt and pepper. Serve garnished with basil

                with love,
                Sharla