Salmon Chowder

So I HATE clam chowder.  I've never met one I liked.  I've tried A LOT of them.  Just something about it I'm not a fan of.  The idea of a yummy fish chowder though had me intrigued.

I hate to waste stuff, so, when I cook meat and there are bones or "leftover" pieces, I make broth.  My iddy biddy freezer is full of quart sized yogurt containers and take out soup containers of chicken, pork and seafood broth.  It's handy because I know what's in it, I control the seasoning, and I also know how long it's been sitting around and the standards it's made with.  I'm not a holier than thou for carton stock, I get it when I don't have my own... I just prefer my version.

I've had a salmon filet also hanging out in the freezer because I wasn't quite sure what to do with it.  I knew once I took it out I'd have to use it same day, so I've been hesitant without a plan of action.  I pulled it out this morning and stuck it in the fridge thinking in the end I'd just throw it on my grill pan and put it over a pretty salad.

Today was cold.  Not just cold, it was cold, and wet, rainy, and windy and frigid.  I got home not being able to feel my fingers and just wanted tomato soup and grilled cheese... well no bread and no tomato soup, so that was out.  I ran through my head though, that I could make a potato soup, then there was the issue of the fish that either had to be cooked or tossed... so then Chowder entered my head.  I think there was an earworm dropped in sometime this week (maybe on Top Chef) about a fish chowder, so I decided that's what I was going to do.

So here's what I came up... This is so not exact at all, and may not be the best version, but it was sure yummy!

Ingredients:
6 Slices Bacon (chopped, fried, and drained on paper towel)
2 Small or 1 large Red Onion (diced)
2 Carrots (diced)
2 Stalks of Celery (split in half and sliced)
5 Small Red Potatoes (diced)
2 Cloves Garlic (minced)
15 oz can Fire Roasted Diced Tomatoes (drained)
2 quarts Seafood, Chicken or Veggie Stock
1 Sheet Toasted Nori (cut into fine ribbons)
1 teaspoon Tarragon
1 teaspoon Dill
2 teaspoons Sea Salt
1/2 teaspoon Cracked Black Pepper
1 lb Salmon (you can usually find 1/2 lb filets) skin removed, cut into small cubes
1/2 cup Milk
4 oz Cream Cheese (cut into small pieces)

Instructions:

Sautee bacon in a heavy cast iron or stainless dutch oven, use a slotted spoon to removed cooked bacon, and drain on paper towel. Turn heat down to medium low and add onions, celery and garlic to the rendered bacon fat. Cook until onions are a bit translucent. Once those are cooked add in Carrots, Potatoes, and Tomatoes.  Toss with the cooked veggies. Add in stock, top with a lid and cook until carrots and potatoes are tender.

Once veggies are tender, the stock should have reduced a bit. Add in milk and stir to combine. Add in reserved bacon, salmon cubes, nori, tarragon, dill, salt and pepper. Stir to combine. Raise heat till chowder starts to bubble and fish starts to turn opaque. Stir in the cream cheese until it is incorporated. Cook until fish is fully opaque.

Your chowder may need a little more milk, or to cook longer and reduce a bit more depending on the texture you want.  I like mine on the thicker side, so I cooked it about 5-10 minutes after adding the cream cheese.

>pics to come when I clean the kitchen up<