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so far, so great.

January 2, 2013

wishing you all a very happy new year & may 2013 be full of tasty clothes & delicious food!!

this year started on the right foot with a very lazy morning & a brunch of wild salmon chowder, brown bread with cambozola & mimosas.


wild salmon chowder (serves 6)
6 small red potatoes
8 slices bacon, cut crosswise into 1/4-inch-wide strips
2 C leeks, thinly sliced
1 C fresh or frozen corn
3 cloves garlic, finely chopped garlic
1 tsp. fresh thyme, finely chopped
1 bay leaf
1/2 tsp. dried chili flakes
3 C whole milk
1 C heavy cream
1 ½ lb salmon fillet, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. fresh lemon juice
snipped fresh chives for garnish

cut potatoes into 1/2-inch cubes, then cook in a 1-quart saucepan in boiling salted water until just tender, 8 to 10 minutes. drain in a colander & set aside.

cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. transfer with a slotted spoon to paper towels to drain. pour off all but 2 T fat from pot, then cook leeks, corn, garlic, thyme, bay leaf & red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until leeks are tender, about 5 minutes.  add milk & cream and bring just to a boil. reduce heat to moderately low.  add potatoes, salmon, bacon, salt & pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. stir in lemon juice & salt and pepper to taste. discard bay leaf before serving.

2 Comments leave one →
  1. January 2, 2013 7:03 am

    Yup, undoubtedly, some sort of pig fat is the key to good chowda!

  2. Hendrik Bakker permalink
    January 2, 2013 3:35 pm

    Keep that up. Mouthwatering and a good picture. 2nd sending. My machine said it had not gone through. YUH

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