Atlantic smoked salmon chowder

ATLANTIC SMOKED SALMON CHOWDER

YIELDS – APPROXIMATELY 4 QUARTS

INGREDIENTS

2 OZ DICED BACON, FROM SLAB

2 T BUTTER

½ CUP WHITE ONION, DICED SMALL

¼ CUP JALAPENO, SEEDED AND MINCED

1 LB YUKON GOLD POTATOES, PEELED AND CHOPPED INTO ½ PIECES

3 QUARTS FRESH STOCK OR CHICKEN STOCK

1 t FRESH THYME LEAVES

1 t FRESH TARRAGON

1 BAY LEAF

1 & 1/2 LBS FRESH ATLANTIC SALMON, CUT INTO 1" CHUNKS

½ LB SMOKED SALMON, SKINNED AND CUT INTO 1" CHUNKS

1 CUP HEAVY CREAM

SALT TO TASTE

LEA & PERRINS TO TASTE

TABASCO TO TASTE

GARNISH WITH FRESH CRACKED PEPPER, CHOPPED CLOVES & PARSLEY

SERVE WITH CRUSTY BREAD OR OYSTER CRACKERS

DIRECTIONS

PLACE A 6 – 8 QUART HEAVY BOTTOM PAN ON MED HIGH HEAT

ADD BACON, BUTTER AND ONIONS, SAUTE 3 – 5 MINUTES

OR UNTIL ONIONS ARE TENDER, ADD JALAPENOS, POTATOES, STOCK AND HERBS

BRING TO A BOIL

REDUCE THE HEAT AND SIMMER FOR 10 – 15 MINUTES OR UNTIL POTATOES ARE TENDER

USING A MASHER, SMASH POTATOES INTO BITS, THIS WILL THICKEN THE BASE

ADD CREAM, SALMON AND RETURN TO A BOIL

ONCE BOILING, REDUCE HEAT

ADJUST SEASONING WITH SALT/PEPPER/TABASCO/LEA&PERRINS (Worcestershire)

REMOVE FROM HEAT

SERVE

IT IS BEST TO HAVE CHOWDER AFTER IT IS COOLED AND STORED OVERNIGHT IN THE REFRIGERATOR AND RE-HEATED THE NEXT DAY