Salmon Chowder

July 29, 2021
|
Created by
1 hour
Serves 6
INGREDIENTS:
  • 4 oz diced pancetta
  • 2 leeks, white and pale green parts only, diced
  • 2 ribs celery, diced
  • 3/4 tsp dried thyme
  • 1 1/2 cups Harmons fresh diced Yukon gold potatoes
  • 1 1/2 cups Harmons fresh diced red potatoes
  • 3 (8 oz) bottles clam juice
  • 1 lb salmon fillets, cut into 3/4" pieces
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup unbleached all-purpose flour
  • 2 Tbsp chopped fresh dill plus sprigs, for garnish
  • 1/2 cup oyster water crackers, for garnish
DIRECTIONS:

In a heavy large pot over medium-high heat, add pancetta, leeks, celery, and thyme and cook until vegetables are tender, about 5 minutes. Add potatoes and clam juice and bring mixture to a boil. Reduce heat to low, partially cover, and simmer until potatoes are almost tender, about 10 minutes.  

Add half and half and cream and cook just until heated through, about 5 minutes. 

In a small bowl, combine butter and flour to make a paste. Add paste in spoonfuls to soup, stirring until dissolved and mixture reaches desired thickness. Add salmon and simmer until fish is cooked through, about 5 minutes.

Add dill and season with salt and pepper. Ladle chowder into soup bowls or serving bowls and serve with oyster water crackers and dill sprigs for garnish.