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Pacific Northwest Salmon Chowder

Source of Recipe


From "50 Chowders"






List of Ingredients



• 20 stalks green onions or 1 pint pearl onions
  
• 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  
• 4 Tbsp unsalted butter
  
• 2 shallots, finely diced
  
• 2 dried bay leaves
  
• 2 to 3 sprigs fresh summer savory or thyme, leaves removed and chopped (about 1 tsp)
  
• 2 to 3 sprigs fresh tarragon, leaves removed and chopped (1 tsp)
  
• 2 lbs. Yukon Gold or other all-purpose potatoes, peeled and sliced 1/3-inch thick
  
• 4 cups fish or chicken stock
  
• Kosher or sea salt and freshly ground black pepper
  
• 3 lbs. skinless salmon fillets, pinbones removed and cut into large chunks (2 to 4 inches)
  
• 1-1/2 cups heavy cream, or up to 2 cups if desired
  
• 2 Tbsp very coarsely chopped fresh chervil or chopped fresh Italian parsley, for garnish
  






Instructions



1. Trim the green onions to about 1 inch long so they have only a little of the green top attached. Blanch the onions in a 2-quart saucepan of boiling salted water for 3 to 4 minutes. Using a slotted spoon, transfer them to a bowl of ice water to cool, then drain. Cut the larger ones lengthwise in half; reserve until later. (If you are using pearl onions, blanch them in their skins for 3 minutes, then transfer to ice water; drain and peel.)
   
   
2. Heat a 4- to 6-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
   
   
3. Add the butter, shallots and bay leaves and saute, stirring often with a wooden spoon, for 2 minutes. Stir in the savory or thyme and tarragon and cook 1 minute longer. Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil; cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm on the inside. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Add the blanched onions; reduce heat to low, and simmer 5 minutes. Season the mixture assertively with salt and pepper (you want to almost over-season the chowder at this point, to avoid having to stir it much once the fish is added).
   
   
4. Add the salmon and cook for 5 minutes, then remove from heat and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) Gently stir in the cream and adjust seasoning, if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
   
   
5. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to place the chunks of salmon, the potatoes and onions in the center of the large soup plates or shallow bowls, and ladle the creamy broth around. Sprinkle with the chopped chervil.
   
   Serves 6 to 8