How to Make Easy One-Pot Salmon Chowder

From the creator

http://www.seriouseats.com/2017/02/the-food-lab-easy-creamy-weeknight-one-pot-salmon-chowder.html As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and—most important—really, really easy. WHY THIS RECIPE WORKS - Cooking the pork with a little water kickstarts the fat-rendering process. - Bottled clam juice packs a ton of natural flavor with minimal effort. - Leaving out the fish until the last moment ensures tender, moist results. INGREDIENTS 1/2 pound salt pork or bacon, cut into 1/2-inch pieces (225g) 2 tablespoons water (30ml) 1 medium onion, finely chopped (about 8 ounces; 225g) 2 large ribs celery, finely chopped (about 6 ounces; 170g) Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour (about 20g) 1 cup bottled clam juice (235ml) 1 quart whole milk (900ml) 1 pound russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes (450g) 1 bay leaf 3/4 to 1 pound boneless, skinless fish scraps, such as salmon, cod, or halibut, cut into 3/4-inch chunks (35

Published 2017-02-27 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.