Salmon Chowder
A light, refreshing chowder with a fresh seafood stock and cream base.
Open in Cookpad AppCooking Instructions
- 1
Remove the prawns from the shells.
- 2
In a large saucepan over low heat, add the oil and allow it to heat for 2 - 3 minutes.
- 3
Add the prawn shells, onion, thyme, bay leaves, peppercorns, lemon, and tomato, and sweat for 2 - 3 minutes.
- 4
Add the white wine and water. Simmer for 60 minutes. Strain and reserve. Set aside the seafood stock.
- 5
Trim fat from the bacon and fry until crispy. Remove and set aside.
- 6
Sweat the onion for up to 10 minutes. Add the celery and sweat for 10 minutes.
- 7
Add the potatoes and sweat for 10 minutes. Add the bacon.
- 8
Add the shell stock and cream. Simmer for 20 minutes on medium-low heat.
- 9
Add the lemon juice, salt, and pepper.
- 10
Add the salmon right before serving. For medium rare salmon, let it cook for 2 minutes. For medium salmon, let it cook for 5 minutes.
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