Adapted from the recipe by Elise Bauer, www.simplyrecipes.com.
As the author wrote about this recipe, “It’s rich, smoky and comforting. It’s our ‘Left Coast’ answer to New England clam chowder.”
START TO FINISH: 70 minutes (25 minutes active)
SERVINGS: 4 to 6
4 ounces bacon, chopped
2 cups cleaned, sliced leeks
1 cup sliced celery
3 cups cubed potatoes (about 3 medium potatoes)
2 cups chicken stock
2¼ cups water
1/2 teaspoon salt
2 bay leaves
1 sprig of fresh thyme, or 1 teaspoon dried
1 tablespoon butter or margarine
1 to 1¼ pounds trimmed, skinned, salmon fillet, cut into 1-inch cubes
1/2 cup corn (optional)
2 tablespoons flour
A pinch of ground black pepper
3/4 cup (6 ounces) heavy cream
1/2 teaspoon lemon zest
Chopped fresh chives (for garnish, optional)
- Cook bacon in a 5- to 6-quart heavy-bottomed enamelware pot until lightly browned. Drain fat, reserving 1 tablespoon in the pot.
- Add celery and leaks to the bacon and reserved bacon grease and cook on medium heat until softened.
- Add potatoes, stock, water, ½teaspoon salt, bay leaves and thyme to the pot. Increase heat to bring to a simmer, then lower the heat and simmer on medium-low until the potatoes are cooked through (about 10 to 15 minutes).
- While the soup is simmering, prepare the salmon. Place salmon in a bowl, sprinkle with flour and black pepper. Toss to coat. Melt 1 tablespoon butter in a non-stick skillet on medium high heat.
- Working in batches if necessary, lightly brown the salmon on one side, then turn over to brown on the other side. (The salmon doesn’t have to be cooked through, just lightly browned.)
- When the potatoes are cooked through, use a slotted spoon to transfer the salmon to the soup pot. Add corn, if using. Cook gently for 5 minutes then remove from heat. Stir in the cream and lemon zest. Add salt to taste and garnish with chives.