So this most ridiculous thing happened. I found out that my husband likes, nay, LOVES soup. Extremely handy seeing as his body increasingly hates gluten and most soups are GF. Sweet! When I make a pot of steamy goodness he usually eats at least two bowls. Considering he has the physique of a 2x4 whenever I can get him to eat, I thoroughly enjoy it. Me: "You're eating!" Him: "Yup..." (looks self-consciously at what he's eating) "You don't have to watch me eat EVERY TIME you know." Oh but I do, honey. Oh but I do. Anywhom I made this spur-of-the-moment Sunday night and he has already eaten three bowls of it. Yay! Happy wife. It goes like this;
Gluten-Free* Bacon Salmon Chowder
Get a nice big soup pot, hopefully a thick bottomed one because burning bacon is a sin, and crisp your bacon to however you like it over medium heat. Whilst the bacon is cooking, chop your onions and potatoes and mince (or press) your garlic. Use a slotted spoon to remove the sweet bacon goodness and set it to cool and drain on some paper towel. Immediately add the onion to the hot bacon grease. Yes, all the bacon grease. No one has ever accused my food of being low-fat and I'm not about to let them start now. Once the onions are translucent add the potatoes and garlic. Let that all cook down until your potatoes are starting to look a little translucent on the edges. Next add in all your spices- parsley, sage, dill weed and a bit of pepper. Wait a minute. Do you smell that? Delicious herbs and spices wafting all over your kitchen? Great! Now it's time to add the seafood stock, white wine and lemon juice! Wow! Turn up the heat so that this comes to a gentle simmer. Simmer the veggies for about 10 minutes or until the potatoes are mostly tender to the bite. Turn the heat down to a medium low and add the whipping cream and salmon. Now listen, this is important. DO NOT LET THIS BOIL. Otherwise you're going to have a sad, weeping, broken soup on your hands and you just don't have time to deal with the emotional mess. It's true. The salmon should be cooked through in about five minutes. Add about a gallon of salt (or like two or so teaspoons) and some more pepper. Taste it, all good chefs do, does it taste right? Are you one of those who adds hot sauce to everything? Then do that! I don't care! I basically just made this recipe up anyway. Buon appetito!
*A few notes about gluten-free... you're the one who makes this gluten-free by checking the labels on everything you buy (bacon, seafood stock, etc.) and ensuring everything is gluten-free. Also, especially if you are making this for someone with a true gluten allergy be sure that your kitchen and work surfaces are clean as well. You don't want to go making someone sick. I've seen it and it's not pretty. Happy cooking!
Gluten-Free* Bacon Salmon Chowder
- 1lb bacon, chopped
- 2 medium onions, small dice
- 1 large clove garlic, minced
- 6-8 small redskin potatoes, small dice
- 2 tsp parsley
- 1/2 tsp sage
- 1/4 tsp dill weed
- 32 oz (4 cups, one carton) seafood stock
- 4 oz (1/2 cup) dry white wine
- 1 tbsp lemon juice
- 8oz (1 cup) heavy whipping cream
- 1 lb salmon, small dice
- salt and pepper to taste
Get a nice big soup pot, hopefully a thick bottomed one because burning bacon is a sin, and crisp your bacon to however you like it over medium heat. Whilst the bacon is cooking, chop your onions and potatoes and mince (or press) your garlic. Use a slotted spoon to remove the sweet bacon goodness and set it to cool and drain on some paper towel. Immediately add the onion to the hot bacon grease. Yes, all the bacon grease. No one has ever accused my food of being low-fat and I'm not about to let them start now. Once the onions are translucent add the potatoes and garlic. Let that all cook down until your potatoes are starting to look a little translucent on the edges. Next add in all your spices- parsley, sage, dill weed and a bit of pepper. Wait a minute. Do you smell that? Delicious herbs and spices wafting all over your kitchen? Great! Now it's time to add the seafood stock, white wine and lemon juice! Wow! Turn up the heat so that this comes to a gentle simmer. Simmer the veggies for about 10 minutes or until the potatoes are mostly tender to the bite. Turn the heat down to a medium low and add the whipping cream and salmon. Now listen, this is important. DO NOT LET THIS BOIL. Otherwise you're going to have a sad, weeping, broken soup on your hands and you just don't have time to deal with the emotional mess. It's true. The salmon should be cooked through in about five minutes. Add about a gallon of salt (or like two or so teaspoons) and some more pepper. Taste it, all good chefs do, does it taste right? Are you one of those who adds hot sauce to everything? Then do that! I don't care! I basically just made this recipe up anyway. Buon appetito!
*A few notes about gluten-free... you're the one who makes this gluten-free by checking the labels on everything you buy (bacon, seafood stock, etc.) and ensuring everything is gluten-free. Also, especially if you are making this for someone with a true gluten allergy be sure that your kitchen and work surfaces are clean as well. You don't want to go making someone sick. I've seen it and it's not pretty. Happy cooking!
