Good Salmon Chowder makes you hear the ocean's roar

In my earliest days, my parents read to me from – among other sources – the poetic works of John Ciardi. This particular rhyme was one of my favorites, and, to this day, gets recited each time we serve chowder for supper.

Not long ago, I learned it had been put to music, so, this week, when I made my chowder, this was on my playlist. But we still had to chant the poem, sans melody, at the table.

Different moments, different rituals.

Over the years, I'd come to the conclusion that different fish flavors deserve different treatments in the stew pot, as well. A straight, sweet chowder is fine for white fish like cod, flounder, etc, but…well… I often have a surplus of salmon in my freezer, and salmon likes a little extra bite. Hence, a little smokiness and some cream cheese. If I thought capers and toasted bagels would fit into the bowl, I'd probably throw those in, as well, but a girl has to show some restraint, I guess. Sigh.

Enjoy.

Salmon Chowder

Ingredients:

3/4 lb skinless salmon fillets
3 oz pouch smoked salmon

1/4 lb bacon

1 small onion, minced

4-6 cups water, to cover potatoes

1 cup sweet corn (fresh from the cob or frozen is best) 

2-3 ribs celery (leaves included), diced

2 medium potatoes, cut into 2 cm cubes

3-4 medium carrots, cut into 1 cm cubes
1 small red bell pepper, minced and divided

8 oz cream cheese or Neufchatel

3 cups milk 

1 tsp Old Bay seasoning
salt & pepper to taste

Directions:

Cut bacon into 1/2 cm-wide bits, cook on medium heat, stirring occasionally, until crisp. Set aside, reserving fat.

Clear bacon solids from pan & strain them from liquid fat. Return 1 tablespoon fat to pan, and, over low heat, cook minced onion until clear and beginning to turn golden. Remove from heat.

In a 1-gallon (or larger) stock pot, place water, 3 oz smoked salmon, corn, celery, potatoes, carrots, 1/2 of the bell pepper, and the cooked onions. Bring to a boil, reduce heat and allow to simmer, covered, until potatoes are tender if poked with a fork (about 15-20 minutes, usually).

Add in remaining salmon, return to simmer and allow the fish to cook thoroughly (about 5 minutes, if using fresh fish, 10 minutes if frozen). Break up fillets into bite-sized chunks.

While fish is simmering in the pot, cut cream cheese into 1-inch chunks, place a microwave-safe bowl, and, in 30-second bursts, cook until softened. Add in milk, cook in microwave another minute, whisk briskly until smooth. Stir into the stock.

Add seasoning. Allow to simmer about 5 minutes.

Garnish with crumbled bacon and remaining bell pepper.

Serve with muffins or cornbread.

Serves 6-8.