October 5, 2009
First soup: Salmon & Salmon Chowder
This was FANTASTIC!  I highly recommend it to everyone!!  It's from a cookbook that is quickly becoming one of my favorites.

4 slices thick bacon, slivered
1 cup onion, chopped
2 medium cloves garlic, minced
5 c chicken stock
2 c potatoes, diced (I used some heirloom gold potatoes I bought at the farmer's market)
1 1/4 c clam juice
3 T whiskey
2 small bay leaves
1 c heavy cream
1/2 c fresh parsley, chopped
1 lbs salmon, skinned, cut into 1-inch dice
1/2 c smoked salmon, flaked
1/4 t white pepper

In a large stockpot over medium heat, cook bacon until fat is rendered but bacon is not crisp.  Remove from pan with a slotted spoon & set aside.
Drain all but 2 T bacon drippings from the pan.
Add onion & cook until soft but not brown, about 7 minutes.
Add garlic & cook 2 minutes more.
Add stock, potatoes, clam juice, whiskey, and bay leaves; bring to a low boil and simmer over medium heat until potatoes are tender, about 20 minutes.
Add cream and parsley.  Heat through.
Add fresh and smoked salmon, white pepper, and cooked bacon.  Heat without boiling, about 5 minutes, to cook the fresh salmon (don't overcook the salmon!  Nothing's worse than overcooked fish!!)
Serve hot.