Pacific Northwest Salmon Chowder

Ingredients

• 1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
• 4 slices bacon, chopped
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 celery ribs, diced
• 1 leek, white and light green parts only, sliced and rinsed
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or fish stock
• 1 1/2 pounds red potatoes, cut into 1/2-inch cubes
• 1 cup corn kernels
• 1 1/2 cups half-and-half
• 3 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Before you cook

• Cut the salmon into 1-inch pieces and refrigerate it until needed.
• Slice the leek and rinse the slices in a bowl of water to wash out the grit.
• Dice the onion, celery and potatoes.

Steps

1. Cook the bacon in a heavy pot over medium heat for 7 minutes, until the edges crisp.
2. Remove the bacon with a slotted spoon and set it aside.
3. Add the butter, onion, celery and leek to the pot and cook for 8 minutes, until soft.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Sprinkle the flour over the vegetables and stir for 2 minutes.
6. Whisk in the stock a cup at a time until the mixture is smooth.
7. Add the potatoes and bring the chowder to a simmer.
8. Cook for 15 minutes, until the potatoes are tender all the way through.
9. Add the corn and half-and-half and heat until the chowder steams.
10. Slide the salmon pieces into the pot and turn the heat to low.
11. Poach the salmon gently for 5 minutes, until it is just opaque and flakes with light pressure.
12. Stir in the dill, lemon juice, salt and pepper as gently as you can so the fish stays in pieces.
13. Ladle into bowls and scatter the reserved bacon over the top.