Salmon Chowder

honest-food.net

Sharon Sinclair

subheading: SALMON BROTH:

3 to 4 pounds salmon heads, fins and bones , gills removed

Salt

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup white wine

1 handful of dried mushrooms, preferably matsutake

2 bay leaves

subheading: CHOWDER:

¼ pound thick bacon

1 cup chopped yellow or white onion

2 celery stalks, chopped

1 ½ pounds potatoes, peeled and diced

5 tp 6 cups fish broth, or 4 cups chicken broth plus 1 to 2 cups water

1 to 2 pounds skinless, boneless salmon meat, cut into chunks

1 cup corn, fresh or thawed

⅔ cup heavy cream

Black pepper to taste

2 tablespoons chopped fresh dill or chives, for garnish

Directions at honest-food.net

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