Yields
- Salmon, raw fillet: 70%
- Onions, cooked: 78%
- Celery, cooked: 74%
- Carrots, cooked: 76%
- Potatoes, diced, cooked, with skin: 99%
Pre-Preparation
- Wash all produce thoroughly.
- Remove the skin from the salmon using a sharp knife as close to the skin as possible.
- Cut salmon into 1/4 inch cubes.
- Chop the bacon into small pieces.
- Wash and dice the onion, celery, carrots, and potatoes.
- Wash and mince the garlic.
Preparation
- Cook the bacon pieces over medium-high heat in a large stock pot or tilt skillet until browned and cooked through.
- Remove the bacon from the pan and set it aside.
- Add the butter to the pot and melt; add the celery, carrots, and onion, and cook until the onions are translucent.
- Add the potatoes and garlic, stir to combine, and cook about 5 minutes.
- Stir in the flour and cook briefly to coat the vegetables.
- Add the stock and water and bring to a boil.
- Add all seasonings.
- Add the salmon, corn, and the cooked bacon.
- Return the chowder to a simmer.
- In a separate bowl, combine the cornstarch and milk to make a slurry.
- While stirring, add the slurry to the chowder and mix to combine.
- Simmer for about 25 minutes, until potatoes are tender and the chowder is lightly thickened.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1 1/3 cups (10 oz.)
