Atlantic Salmon & Bacon Chowder
Ingredients
2 tbsp (30 mL) butter
6 slices smoked bacon, diced
½ bulb of fennel, diced
1 small onion, diced
1 rib of celery, diced
1 med carrot, diced
1 cup (250 mL) peas (fresh or frozen)
1 jalapeno, seeded and chopped
¼ cup (50 mL) flour
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 cups (1 L) chicken broth
1 ½ lbs (750 g) Atlantic salmon fillets, skin removed and cut into bite sized pieces
24 baby potatoes, halved and parboiled until fork tender
2 tbsp (30 mL) fresh dill, chopped
2 tbsp (30 mL) chives, chopped
1 ½ cup (375 mL) 35% cream
Directions
Melt butter in a heavy bottom pot then sauté bacon till rendered. Add onions, celery, carrots, fennel, and jalapeno and sauté until vegetables begin to soften. Add flour and stir for 2 to 3 minutes so that no raw flavour will remain. Stir in chives, salt, pepper, and chicken broth, scraping up any brown bits on the bottom. Once broth has come to a slow boil turn down to a high simmer and add salmon, cook for 10 to 12 minutes, allowing the salmon to poach. Gently stir in potatoes, dill, and cream. Warm through. Serve with fresh dill on top.