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Creamy Salmon Chowder

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"Smoky bacon provides a deep flavor base for this seemingly decadent chowder. Using canned salmon makes it simple to prepare in the outdoors. As is, it is simple and surprisingly elegant. Dress it up further by adding sliced leeks or celery along with the potatoes, or using chopped fresh chives or parsley as a garnish."

List of Ingredients

â—¦ ½ pound sliced bacon, diced
â—¦ ½ pound red potatoes, diced small
â—¦ 1 cup water
â—¦ 3 cups half-and-half
â—¦ 12 ounces canned salmon fillets
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 2 teaspoons freshly squeezed lemon juice


Recipe

Heat the Dutch oven over a bed of 12 hot coals. Add the bacon and cook, stirring, until the fat is rendered and browned, about 5 minutes. Transfer the bacon to a paper towel-lined plate.

Add the potatoes to the bacon fat in the Dutch oven and cook, stirring, until they begin to brown, about 5 minutes. Add the water and cook, stirring occasionally, until the potatoes are tender, about 12 more minutes.

Stir in the half-and-half, salmon, salt, and pepper and bring just to a simmer. Remove two of the coals from underneath the oven and cook, stirring occasionally, until heated through, about 5 more minutes. Remove pan from the heat. Stir in the lemon juice and serve hot.

Serves 4 to 6