Salmon is fresh and plentiful in California and it’s one of our favorite proteins to grill or poach. It also makes for a quick main course that is heartier than traditional clam chowder. It’s a great meal to serve for guests as it can be made hours beforehand and kept at room temperature until 10 minutes before sitting down to eat. Pop sourdough bread bowls into the oven to heat, add the final ingredients under the asterisk in the directions below, and serve with a small salad. Bonus: easy clean-up and few dishes!
Variations: You can substitute other milk (two percent, non-fat, etc.) for the whole milk, but it won’t be as thick. You can also use half and half instead of heavy cream. Bacon can be left out, but if so, sautee the green onions, corn and herbs in three tablespoons of butter or oil.
- 16 baby red potatoes (about the size of a golf ball or smaller)
- 1/2 lb thick cut bacon, cut into 1 inch pieces
- 4 green onions, diced
- 3 cloves fresh garlic, finely chopped
- 1 bay leaf
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped Italian parsley
- 2 ears of fresh corn, kernels cut off the cob
- 3 cups whole milk
- 1 cup heavy cream
- 2 lbs salmon cut into 1 inch pieces (3 large or 4 small filets, skin removed)
- Juice from half of a lemon
- Sea salt and pepper to taste
- Optional: sourdough bread bowls or rolls
- Optional garnish: finely chopped thyme and Italian parsley
- Cut potatoes in half and cook in salted water until just tender, 4 to 6 minutes. (Don’t over cook.) Drain and set aside.
- Cook bacon in a heavy pot or Dutch oven until crisp, about 6 minutes. Remove with a slotted spoon to paper towels to absorb the grease.
- Pour off all but 3 tablespoons of bacon fat and cook green onions, garlic, bay leaf, thyme, parsley and corn over medium heat until the green onions are tender.
- *You can pre-make up to this point and then keep at room temperature until 10 minutes before guests sit down.
- Add milk and cream and bring to just a boil.
- Reduce heat to low and add potatoes, salmon and bacon. Turn heat up to medium high and gently stir mixture until salmon is opaque, 4 to 6 minutes.
- Remove the bay leaf. Add lemon juice and stir. Season with salt and pepper to taste.
- Garnish with a sprinkling of finely chopped thyme and/or parsley.
Serves 6 to 8.
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