On a super cold, rainy night in Carmel with some of John's Alaskan salmon, I undertook my first chowder. The best recipe I could find began with bacon. What recipe which begins with bacon could possibly be mediocre? The other major selling points were the cup of half and half (instead of boring old milk) and that I would be grating a carrot instead of chopping it. What fun!
- 6 slices thick cut bacon, sliced into 1/4 inch strips
- 2 cups yellow onions, diced
- 1 large carrot, grated
- 3/4 cup celery, chopped
- 3 cups cooked potatoes, in 1/2 inch cubes
- 1 Tbs dill
- 1 tsp thyme
- 1/3 or 1/2 cup flour
- 3/4 cup dry white wine
- 3 cups clam juice
- 3 6.5 oz cans of chopped clams, juice included
- 1/2 tsp white pepper
- 1 cup half and half
- salt and pepper to taste
- 3/4 lb fresh salmon, in 1/2 inch cubes
- (plus a good tablespoon of brandy for kick)
After the bacon is crispy and the veggies are softened with spices, you make a roux with the flour and bacon drippings and stir in all the liquids except the cream. As it came to a boil, I put a bunch of chopped vegetables in the oven as a side dish. Just before serving, sourdough rolls went into the oven to warm up, the half and half was stirred in, and finally this comfort food feast was ready to devour!
It was a wonderfully wintry meal, complete with a fire in the fireplace and rain pouring down outside. I thought the soup itself was super creamy, almost to the point of being too much and when I warmed leftovers, I added a few cups of seafood stock and more sauteed vegetables (in bacon of course). The dill really makes this soup, it's not a shocking combination of cream, salmon and dill, but it's certainly a time-tested classic.
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