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Northwest Salmon Chowder with Leeks and Peas

Source of Recipe


From "Chowderland" by Brooke Dojny



List of Ingredients



• 4 ounces bacon, cut into ½-inch pieces (about 1 cup)
  
• 2 tablespoons butter, plus more if needed
  
• 1 medium onion, chopped
  
• 1 large leek, cleaned, cut in half lengthwise, and thinly sliced (white and pale green parts only)
  
• 1 cup bottled clam juice or seafood broth
  
• 1½ cups dry white wine
  
• 2 cups water
  
• 1 pound red-skinned potatoes, unpeeled and diced (about 3 cups)
  
• ¾ teaspoon salt, plus more if needed
  
• 1 cup heavy cream
  
• 1¼ pounds salmon, skin and any bones removed, cut into 3-inch chunks
  
• 1 cup fresh or frozen peas
  
• ½ cup snipped chives or thinly sliced scallions
  
• 2 tablespoons coarsely chopped dill, plus sprigs for garnish
  
• Freshly ground black pepper
  






Instructions



1. Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve. You should have 2 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter.
   
   
2. Add the butter to the pot and cook the onion and leek over medium heat until they begin to soften, about 5 minutes. Add the clam juice, wine, water, potatoes, and salt, and bring to a boil. Reduce the heat to medium-low and cook, uncovered, until the potatoes are almost tender, about 12 minutes.
   
   
3. Add the cream and salmon and bring to a simmer over medium heat. Cook, uncovered, until the fish is opaque, about 5 minutes. The fish will break apart as it cooks.
   
   
4. Add the peas, chives, and dill, and cook for 5 minutes if using fresh peas or about 2 minutes for frozen peas. Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour, or refrigerate overnight.
   
   
5. Reheat over very low heat. Use a slotted spoon to ladle salmon, potatoes, and peas into shallow bowls, then ladle the broth over the top. Garnish with dill sprigs and serve.
   
   Makes 4 servings
   
   






Final Comments


• If making the chowder a day ahead, add the peas and herbs when reheating, since they will lose color upon standing.