Name: Salmon Chowder
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon canola oil; 20 prawn shells; 1/2 onion, diced; 1/4 bunch fresh thyme; 2 bay leaves; 1 tablespoon black peppercorns; 1 lemon, peeled; 1 Roma tomato, seeded and diced; 1/2 cup white wine; 4 1/2 cups water; 2 tablespoons canola oil; 2 large sweet onions, cut into large dice; 1/2 pound bacon, cooked and cut into 1/4-inch cubes; 1/2 stalk celery, cut into large dice; 4 medium Yukon gold potatoes, cut into large dice; 1 teaspoon minced fresh thyme; 1 cup heavy cream; 2 pounds wild king salmon, cut into 3/4-inch cubes; Salt and freshly ground black pepper; 2 tablespoons lemon juice; 1 teaspoon minced fresh tarragon; 1 teaspoon minced fresh chives

Directions

For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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