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Ingredientes
- 3 Tbsp. Butter
- 4 x Shallots -- slivered
- 1 tsp Dry tarragon
- 3 med Smooth-skinned potatoes -- Thinly sliced
- 1/2 tsp Salt
- 1/8 tsp White pepper
- 2 c. Fish stock or possibly chicken stock
- 1 1/2 lb Salmon steaks -- 3/4 to 1 Inch thick
- 1 x Lemon -- thinly sliced
- 1 x Bay leaf
- 1 c. Dry white wine
- 1/4 lb Bacon slices, cut in
- 1/2 x -inch pcs
- 1/2 sm Cabbage -- cored and Shredded
- 1 c. Whipping cream
Direcciones
- 1. In a large pot or possibly Dutch oven over medium heat, heat butter; add in shallots and cook, stirring, till soft but not browned. Fold in tarragon.
- 2. Add in potatoes. Sprinkle with salt and pepper. Add in broth and bring to a boil over medium-high heat. Cover, reduce heat to medium, and boil gently 15 min.
- 3. Add in salmon steaks in a single layer; cover with lemon slices, then add in bay leaf. Pour in wine. Cover again and cook over low heat till salmon flakes when tested with a fork and potatoes are tender (10 to 12 min).
- Meanwhile, in a medium skillet, cook bacon in its own drippings till lightly browned. Remove from heat, drain on paper towel, and keep hot.
- 4. Remove and throw away bay leaf and lemon slices. Remove salmon steaks; throw away salmon bones and skin and divide salmon into chunks. Add in cabbage and cream to soup. Stir occasionally over medium heat till cabbage is wilted and bright green (3 to 5 min). Gently fold in salmon. Taste, and add in salt if needed.
- 5. Serve chowder warm, spooning several pcs of bacon into each bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 318 | 66% |
| Total Fat 35.59g | 44% |
| Saturated Fat 13.36g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 724mg | 30% |
| Potassium 680mg | 19% |
| Total Carbs 5.9g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.06g | 1% |
| Protein 28.02g | 45% |
