Creamy Salmon Bacon Chowder
Recipe developer and creator Chef Billy Parisi
6 chopped bacon slices
2 peeled small-diced yellow onion
4 medium-diced celery stalks
2 finely minced cloves of garlic
2 pounds skinned Heinen’s Kvaroy Arctic salmon, cut into 1” chunks
4 trimmed ears of corn
12 ounces clam juice
6 cups of chicken stock
3 cups large diced red potatoes
1/3 cup corn starch mixed with 3 tablespoons of water
2 cups of heavy cream
1 ½ tablespoons chopped fresh dill
salt and pepper to taste
Makes 1 gallon
DIRECTIONS
Add bacon to a large pot over medium heat and cook until the bacon is crispy and browned.
Set the cooked bacon lardons aside and add the onions and cook for 6-8 minutes or until lightly browned.
Add in the celery and garlic and cook for 1 to 2 minutes before adding in the salmon and corn.
Cook for 3 to 4 minutes or until the salmon is cooked through.
Pour in the clam juice, chicken stock, and red potatoes and bring to a boil over high heat.
Once the potatoes are tender and the mixture is boiling, stir in the corn starch and water mixture and stir until thick, which takes about 1 minute.
Finish by stirring in the heavy cream, crispy bacon that was set aside, dill, salt, and pepper, and serve.
