Salmon Corn Chowder

Hello guys sorry for the long wait on a food post I’ve been busy and stuff but I’m back and hope you guys are as excited as me ! Its October my bday is in two days so wish me a Happy Bday on the 12th thanks in advance.

So being that its October its cold, rainy, and gloomy so what else is there to cook but soup & comfort foods 🙂

I seen this dope chowder recipe on instagram and thought I have got to make this! So I went to the market and got my ingredients here’s what I picked up below.

1.5 lb piece of fresh salmon ( ask the fishmonger to remove the skin if possible)
corn starch
1 celery stalk
2-3 jalapenos
2 large Russet potatoes
1 small onion
2 scallion stalks
1stick unsalted butter
salt & pepper or your preferred seasonings
about 6 pcs of thick cut bacon cut into half inch pcs
pack of frozen corn or fresh corn
2 cups heavy cream
4 cups chicken stock
Garlic paste or finely minced garlic

First things first prep your veggies chop chop chop em up! like shown below.

Then add your whole stock of butter to a dutch oven and cook bacon you chopped up stirring frequently so it doesn’t stick to the bottom of the pot. After bacon is cooked remove it with a slotted spoon and put to the side.

Now its time to add those amazing veggies you chopped up to the pot. So add your onions, scallions, (1) jalapeño, garlic paste and celery to the bacon butter you have in your pot and let that cook for about eight minutes.

After the eight minutes have elapsed add your chopped up potatoes and cooked bacon to pot and pour in all of your chicken stock and stir. Allow this to cook for 15 minutes add some salt and pepper.

In the mean time season your salmon I used fish seasoning onion powder and garlic powder.

After the 15 minutes have passed make a mixture of 1 tbs corn starch 2 tsp water mix to make a thickening ingredient to the chowder as shown below. Pour that in and allow it to thicken your chowder for about 2 minutes.