Friday, March 10, 2017

Salmon Vegetable Chowder

Serves 4-6
Recipe from Food Network Magazine
Husband-Tested in Alice’s Kitchen

Preparing this tasty chowder took a bit of prep, but my husband said, “I could eat this every day” and so I would say it was worth the effort.  Make it on a weekend and have it for lunch during the work week or make this delicious (and pretty) chowder for a casual dinner party for friends.

4 slices bacon, chopped
6 shallots, peeled and chopped
1/3 cup chopped fresh dill, divided (I used 1 heaping Tablespoon of dried dill since fresh wasn’t in season.)
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, peeled and diced
4-5 cups water
Kosher salt, to taste
10 oz. sliced mushrooms
10 oz. Brussels sprouts, halved (or quartered if large)
2 large egg yolks
1 cup half-and-half
3 Tablespoons dry white wine or fresh lemon juice
¾ pound skinless, deboned* salmon fillet, cut into bite-sized pieces
Freshly ground pepper, to taste

Cook the bacon in a soup pot over medium heat until crisp, about 5 minutes.  Stir in the shallots and half the dill and cook until the shallots are soft, about 3 minutes. 
Add the potatoes, carrots, and 1 teaspoon salt.  (You can add 1 cup more water if the soup seems too thick at this point.)  Cook until the potatoes and carrots are almost tender, about 6 minutes. 
Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes.
Meanwhile, whisk the egg yolks, half-and-half, and the wine in a small bowl.
Reduce the heat to medium-low, add the salmon and cook until opaque, about 2-3 minutes.  Gently stir in the egg mixture and cook until the soup thickens just slightly, 1-2 minutes.  Season with salt and pepper.
Divide the soup among bowls and top with the remaining dill.

Nutritional Info per Serving:  567 calories; 23 g fat (9 g saturated fat); 184 mg cholesterol; 58 g carbohydrates; 8 g fiber; 33 g protein


*I keep a pair of tweezers in my kitchen gadget drawer just for this purpose.  Run your finger along the salmon fillet and you’ll feel the bones.  Grasp a bone with the tweezers and pull.  The bone will slide right out. 

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