SKAMANIA LODGES'S SALMON CHOWDER

Serves 6

ingredients

1 Thick slice bacon, diced 1 cup whipping cream
1/2 Medium white onion, diced 2 Tbsp. butter
2 stalks celery, diced 2 Tbsp. all-purpose flour
1 medium red bell pepper, seeded and diced 1 cup corn kernels
1/2 medium fennel bulb, white part only, diced 1/2+ cup cooked flaked salmon
1 clove garlic, pressed 1/2 tsp. crushed dried thyme
1 medium leek, white part only, diced 1/2 tsp. crushed dried oregano
1 medium russet potato, peeled and diced Salt and pepper to taste
3 cups clam juice Chopped parsley for garnish

directions

In a heavy, 3-qt saucepan cook the bacon over medium heat until just beginning to brown. Stir in the onion, celery, red pepper and fennel and sauté’ stirring constantly until the onion is transparent, 5 to 7 minutes. Stir in the garlic, leek and potato and continue to sauté’ for 3 minutes more. Add the clam juice, bring to a simmer and cook until the potatoes are barely tender, about 20 minutes. Stir in the cream and bring to a slow boil, then reduce to simmer. Meanwhile, if you wish to thicken the soup, in a small, heavy skillet, combine the butter and flour over medium heat. Stir with a small whisk over medium heat until the mixture- called a roux – is smooth and smells taasty, about 3 minutes. Do not let it brown. Slowly whisk 1/2 cup of the hot cream mixture into the roux until smooth. Add this back to the chowder, stirring to combine. Simmer the soup for 10 minutes. Stir in the corn, salmon, thyme and oregano and heat to warm. Taste; adjust seasoning with salt and pepper. Serve garnished with parsley or basil.

Source: Mycelle