SALMON CHOWDER WITH CORN AND FENNEL by Tieton Cider Works 2 tablespoons olive oil, plus additional to garnish 1 teaspoon fennel seed 1 small onion, diced ½ medium fennel bulb, cut into rough dice, fronds chopped and reserved for garnish 3 medium carrots, sliced into rounds ¼ teaspoon smoked paprika Salt, to taste ½ cup Tieton Cider Works Wild Washington cider 1 bay leaf 1 cup clam juice 2 cups whole milk 1 large potato, peeled and cut into ½-inch dice 1 ½ cups corn (from about 2 cobs of fresh corn or 1 14-oz. can) ½ cup cream ½ teaspoon freshly-ground black pepper 1 lb. wild salmon, skin and pin bones removed and cut into 1-inch pieces 2 tablespoons chopped parsley Ground cayenne or paprika, to taste In a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the fennel seed and cook, stirring, for 30 seconds or until fragrant. Add the onion, fennel, carrots, smoked paprika and a generous pinch of salt and cook, stirring frequently, for 1 minute. Reduce the heat to medium-low, cover and cook until the vegetables are translucent and have softened a bit, about 5 minutes. Add the cider and bay leaf and increase the heat to medium. Cook, uncovered, for 3 minutes. Add the clam juice, milk, potato and corn. Bring the chowder to a bare simmer. (Do not let it boil or it will break; it will taste fine, but look curdled.) Continue to cook at a bare simmer, stirring occasionally, until the vegetables are quite tender, about 30 minutes. Stir in the cream and black pepper and bring the chowder back up to a bare simmer. Remove the chowder from the heat and add the salmon. Cover and let sit for 5 minutes off the heat. This will cook the salmon through without overcooking it. Serve the chowder garnished with a drizzle of olive oil and a sprinkling of parsley, fennel fronds and cayenne or paprika. tietonciderworks/salmon-chowder-corn-fennel/
Posted on: Thu, 20 Nov 2014 01:32:00 +0000
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