Salmon Chowder

Ingredients

• 4 tbsp unsalted butter, ½ stick
• 8 oz bacon, cut into ½-inch pieces
• 1 bunch green onions, white and green parts, finely chopped
• 3 celery ribs, minced
• 1 small yellow onion, minced
• 1 jalapeño, thinly sliced, plus more for garnish
• 4 garlic cloves, minced
• 1 quart seafood or chicken stock
• 2 large russet potatoes, peeled and cut into 1½-inch pieces
• 1½ tsp fine sea salt
• ½ tsp freshly cracked black pepper, plus more for serving
• 1 tbsp cornstarch
• 2 cup frozen corn
• 2 cup heavy cream
• 1½ lb salmon, preferably wild, skin discarded and cut into 1½-inch pieces

Steps

1. 1Mark step 1 done

   In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

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2. 2Mark step 2 done

   Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

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3. 3Mark step 3 done

   In a small bowl, whisk together the cornstarch and 2 tablespoons water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ teaspoon salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.

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4. 4Mark step 4 done

   To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.