Salmon Chowder

• •4 tbsp unsalted butter (plus more for serving)
• •8 oz bacon (cut into ½-inch pieces)
• •1 bunch green onions (white and green parts, finely chopped)
• •3 celery ribs (minced)
• •1 small yellow onion (minced)
• •1 jalapeño (thinly sliced, plus more for garnish)
• •4 garlic cloves (minced)
• •1 quart seafood or chicken stock
• •2 large russet potatoes (peeled and cut into 1½-inch pieces)
• •1.5 tsp fine sea salt
• •0.5 tsp freshly cracked black pepper (plus more for serving)
• •1 tbsp cornstarch
• •2 cups frozen corn
• •2 cups heavy cream
• •1.5 lbs salmon (preferably wild, skin discarded and cut into 1½-inch pieces)

Instructions

1. 1

   In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

2. 2

   Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

3. 3

   In a small bowl, whisk together the cornstarch and 2 tablespoons water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer.

4. 4

   Add the salmon and season it with the remaining ½ teaspoon salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.

5. 5

   To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños if desired.

Tips & Notes

• •Pair with basic sourdough bread for a complete meal
• •Use wild-caught salmon for the best flavor
• •For a milder chowder, remove the seeds from the jalapeño
• •The chowder thickens as it cools; add a splash of stock when reheating