#Recipe: #Salmon and #Dill #Chowder

Processed with VSCOcamSometimes we all need a little bit of comfort food and there is always that standby recipe we go to, the one that makes you feel the world is right again. There are so many of those recipes that I grew up with but this one came later in life when I was at University and at my home there was a plethora of food magazine subscriptions. We did not have a lot of money but boy did we eat well. So, here I share with you a favorite, adapted from the now defunct Gourmet Magazine (Issue Number 4, Volume LXIV, APRIL 2004), from the Gourmet Everyday section.

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SALMON AND DILL CHOWDER
SERVES 4

INGREDIENTS

  • 4 bacon slices, cut crosswise into 1-inch pieces
  • 1 medium onion, cut into 1/2-inch cubes
  • 2 celery ribs, cut into 1/2-inch cubes
  • 1 lb boiling potatoes, peeled and cut into 1-inch cubes
  • teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • 2 cups whole milk made from NIDO powdered milk (the creamy flavor is enhanced when using this, you may use homogenised whole milk though)
  • 1 lb skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon unsalted butter

DIRECTIONS

  1. Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
  2. Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.

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Original Recipe by: RUTH COUSINEAU
Photography in this post by me, NADIA MARIE PEREZ