I’ve never made a chowder before, so when I whipped this up I was flying blind. I made this–basically–from the dregs of my pantry and fridge. I had no idea it would turn out to be so amazingly full-flavored. I hope you all try this and have the same luck I had with it.
- 3 slices of thick-cut bacon
- 4 cups fresh or frozen corn
- 1 large or 2 small salmon filets, cut into big bite-sized chunks
- 1 large potato, cut into big, bite-sized chunks
- 2 carrots, cut into big, bite-sized chunks
- 1 1/2 cups heavy cream or half and half (I recommend half and half. The heavy cream is quite rich.)
- 32 oz. chicken broth or stock
- 1 tsp. Old Bay seasoning
- 1 large onion, cut up
- 1 garlic clove, minced
- 1 tbsp. fresh dill, less if using dried
- pinch of sugar
- 1/3 cup flour
- 1/4 cup white wine
- 1 tsp. white wine vinegar
- In a browning slow-cooker, cook bacon until fat is render and it’s starting to crisp. Remove from cooker and cut into lardon-sized pieces. In the bacon fat, sauté the onion and carrots until the onions start to get translucent. Stir in 3 cups of the corn and garlic. Season generously with salt and pepper and the Old Bay. Let them cook together for a couple of minutes.
Stir in the potatoes, bacon, then flour. Cook the raw taste out of the flour, stirring the veggies and flour together ’til things get “pasty.” Pour in the wine, a pinch of sugar, and broth or stock, keep the heat up so it starts to bubble and thicken.
Put the slow cooker on “Low” and let the soup simmer for 5-6 hours, or until the potatoes and carrots get nice and tender. The soup will be quite thick.
Turn the heat up to “High” and stir in the cream or half and half plus remaining cup of corn and salmon. Let the soup bubble and heat through for about 15 minutes, then turn off the heat. Season to taste, if necessary, then stir in vinegar and fresh or dried dill. Serve.