Salmon Soup Recipe

Ingredients

• 8 strips of thick cut bacon, (chopped)
• 2 tablespoons unsalted butter
• 2 stalks celery, (chopped 1/4-inch)
• 2 carrots, (chopped 1/4-inch)
• 1 large yellow onion, (chopped)
• 1 1/4 pounds Yukon gold potatoes, peeled, chopped into 1/2-inch cubes
• 4-6 garlic cloves, (minced)
• pinch-1/4 teaspoon red pepper flakes
• 1/3 cup flour
• 1 8 oz. bottle clam juice
• 15 ounces corn – fresh, canned or frozen (not thawed)
• 2 teaspoons chicken bouillon ((granulated, cubes or better than bouillon))
• 2 bay leaves
• 1/2 tsp EACH dried dill, dried basil, dried oregano, dried thyme
• 1/4 teaspoon pepper
• 3 cups low sodium chicken broth
• 2 cups half and half
• 1/2 tablespoon cornstarch
• 1 1/4 pounds salmon fillets, (skin removed)
• 1/2 teaspoon salt
• oyster crackers
• fresh dill or thyme
• chopped green onions or chives
• jalapenos

Instructions

1. 1

   In a large Dutch oven, cook bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate. Drain off all but 2 tablespoons grease. Melt 2 tablespoons butter in the remaining drippings over medium heat.

2. 2

   Increase heat to medium-high and add onion, celery and carrots. Sauté until the onions are softened, about 5-7 minutes. Add potatoes, garlic and red pepper flakes and sauté for 30 seconds. Sprinkle in flour and cook 1 additional minute.

3. 3

   Add the clam juice and deglaze the pan by scraping up any pieces stuck to the bottom of the pan. Add corn, 2/3 of the cooked bacon, chicken bouillon, bay leaves and all seasonings through pepper and chicken broth. Bring to a boil then reduce to a simmer. Simmer, uncovered until potatoes are tender, about 15-20 minutes, stirring occasionally so the bottom doesn't burn. Meanwhile:

4. 4

   Chop the salmon into 1 ½ inch pieces and sprinkle with ½ teaspoon salt.

5. 5

   Once the potatoes are tender, whisk the half and half with the cornstarch until completely smooth then stir it into the chowder. Add the salmon and simmer for 5-8 minutes, or until the salmon is cooked through, gently stirring occasionally.

6. 6

   Discard the bay leaves. Taste and season with additional salt/pepper to taste. For a thinner or less chunky soup, stir in additional half and half or chicken broth.

7. 7

   Serve the chowder topped with remaining bacon and toppings of choice such as green onions, oyster crackers, dill and/or thyme.