Friday, April 8, 2016
A quick and satisfying seafood chowder that you can make on a weeknight. The inclusion of potatoes and carrots makes it a one-pot meal. Don't forget to garnish each bowl with crispy bacon pieces to add a nice crunch.
From Whole Foods Market
3 slices bacon, diced
1 yellow onion, diced
2 stalks celery, diced
2 large Russet potatoes, peeled and diced
2 carrots, diced
2 cups chicken broth
1/2 cup milk
1/2 cup half and half
1 lb salmon fillet, cut into 1" cubes
1/4 cup chopped parsley
1/2 tsp dried dill
1/4 tsp sea salt
1 Tblsp minced chives (optional)
Brown the bacon until crisp in a Dutch oven or another kind of heavy deep pot. Remove cooked bacon pieces with a slotted spoon and set aside. Cook onion and celery in the bacon fat until the onion is translucent. Add potatoes and cook about 5 minutes, stirring occasionally. Add carrots and broth and bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
Add milk, half-and-half, salmon, parsley, dill and pepper. Simmer over low heat 5-8 minutes or until the fish is cooked through and the broth is steaming, but not boiling. Serve with crispy bacon pieces and chives.