Salmon Chowder
What You Will Need
Ingredients
- 4 Tbsp. unsalted butter
- ½ lb. bacon, cut into ½" pieces
- 3 celery stalks, minced
- 1 onion, minced
- 1 jalapeño, thinly sliced
- 1 bunch of scallions, sliced
- 4 garlic cloves, minced
- 2 large russet potatoes, peeled and cut into 1" pieces
- 2 cups frozen corn
- 2 cups heavy cream
- 1 ½ lbs. salmon, skinned and cut into 1" pieces
- chopped chives, for garnish
Seasoning
- 1 ½ tsp. salt
- ½ tsp. ground black pepper
Sauce Mix
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 4 cups chicken stock
- 1 Tbsp. cornstarch
- 2 Tbsp. water
Made with
Lee Kum Kee products
How to make it
In a pot, melt the butter over medium heat. Add the bacon and cook until the bacon begins to crisp, about 8 minutes. Remove bacon from the pan and set it aside on a plate lined with paper towels to drain.
Add celery, onions, jalapeños, scallions and garlic and cook until softened, about 8 minutes. Add the Lee Kum Kee Panda Brand Oyster Flavored Sauce, chicken stock, potatoes, 1 teaspoon of salt, pepper and cooked bacon. Bring it to a simmer and cook for about 15 minutes until the potatoes are tender.
In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
Turn the heat down to a simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup. Season it with the remaining ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy!
You May Also Like
