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Salmon Chowder
3 tablespoons of butter
2 shallots, slivered
1 teaspoon of dried tarragon
1/2 teaspoon of salt
1/8 teaspoon of white pepper
2 cups of chicken stock
2 pounds of salmon steaks, 3/4 to 1-inch thick
1/8 teaspoon of lemon extract
1 bay leaf
1/2 cup of dry white wine
1/4 pound of bacon slices, cut in 1/2-inch pieces
1/4 of a small cabbage, cored and shredded
1 cup of whipping cream
In a large pot or Dutch oven over medium heat, melt butter, add shallots
and cook, stirring, until soft but not browned. Mix in tarragon. Add
broth, bay leaf, and lemon extract and bring to a boil over medium-high
heat. Cover, and reduce heat to medium. Add salmon steaks in a single
;layer, pour in wine. Cover and cook over low heat until salmon flakes
when tested with a fork (10 to 12 minutes). Meanwhile, in a medium
skillet, cook bacon in its own drippings until lightly browned. Remove
from heat, drain on paper towel. Break each strip into bits. Remove and
discard bay leaf. Remove salmon steaks, discard salmon bones, and skin
and divide salmon into chunks and set aside. Add cabbage and cream to
soup. Stir occasionally over medium heat until cabbage is wilted and
bright green (3 to 5 minutes). Gently mix in salmon. Serve chowder hot,
spooning several pieces of bacon into each bowl. |
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