Easy, Creamy One-Pot Salmon Chowder

Ingredients

1/2 pound salt pork or bacon, cut into 1/2-inch pieces (225g)

2 tablespoons water (30ml)

1 medium onion, finely chopped (about 8 ounces; 225 g)

2 large ribs celery, finely chopped (about 6 ounces; 170 g)

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour (about 20g)

1 cup bottled clam juice (235 ml)

1 quart whole milk (900 ml)

1 pound russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (450 g)

1 bay leaf

3/4 to 1 pound boneless, skinless fish scraps, such as salmon, cod, or halibut, cut into 3/4-inch chunks (350-450g)

Minced fresh herbs such as parsley, dill, or chives, for serving

Instructions

Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.

Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.

Serve immediately.

Description

There couldn't be a better way to use the trimmings from fish but this recipe warrants buying the fish if you don't have trimmings.

Servings

4-6

Notes

We had trimmings from salmon that we used to make lox and I made this. It is delicious. I think that the bacon could be omitted. It is very thick so I added additional milk.

Source

J. kenji Lopez-Alt for Serious Eats