Salmon-Vegetable Chowder (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 slices bacon, chopped |
6 shallots, chopped |
1/3 cup chopped fresh dill |
3 medium yukon gold potatoes, peeled and diced |
6 medium carrots, diced |
kosher salt |
1 10 -ounce package sliced white mushrooms |
10 ounces brussels sprouts, halved (quartered if large) |
2 large egg yolks |
1 cup half-and-half |
3 tablespoons dry white wine or fresh lemon juice |
3/4 pound skinless salmon fillet, cut into 2-inch pieces |
freshly ground pepper |
Directions:
1. Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
2. Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
3. Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.
4. Per serving: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg; Carbohydrate 58 g; Fiber 8 g; Protein 33 g
5. Photograph by Antonis Achilleos
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