Nothing makes a cold day more bearable than something warm and creamy. My quintessential cold weather foods; chowders, chocolate (as in the hot velvety type) and grilled cheese. Get started with this super yummy and totally satisfying salmon chowder. Make a day ahead if company is coming. The flavour is that much better and it saves cooking while entertaining. Best of luck!
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Salmon Chowder with Tarragon and Corn
- 8 oz diced pancetta (can use bacon if desired)
- 1 large sweet onion, diced
- 2 stalks celery, diced
- 4 large yukon gold potatoes
- 4 carrots, diced
- 1 can corn or frozen corn
- 1 lg. clove garlic, minced
- 3 cups milk
- 1 quart heavy cream
- 1 1/2 pound skinless salmon fillet, cut into 1-inch cubes
- 2 tbsp dried or fresh tarragon
- 1/4 cup chopped fresh parsley
- 1/2 tsp Sea salt
- 1/4 tsp Freshly ground black pepper
Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender. Drain and set aside.
Sauté pancetta in a large heavy pot over moderate heat, stirring occasionally, until fat in translucent, about 5 minutes. Add carrots, onion, garlic to the pancetta and cook over medium until lightly browned, stirring frequently to prevent sticking. Add milk, cream, tarragon, corn and bring to a low boil. Reduce heat to low and simmer for 20 minutes. Add potatoes, salmon, salt, and pepper. Continue to cook on low for approx. 25 minutes, stirring gently occasionally. Add extra salt and pepper to taste if desired.