Yankee Cured Salmon Chowder

This Yankee cure mixes salty and sweet, with the resulting salmon perfect for whatever you want to do, including this original New England chowder.

COOK TIME
30

minutes

Ingredients

• 2 (4-ounce) boneless, skinless salmon fillets
• 3/4 cup coarse salt
• 3/4 cups maple syrup
• Pinch black pepper
• 2 slices bacon, diced small
• 1/2 small red onion, diced small
• 2 (medium-size) red potatoes, cooked and diced
• 2 tablespoons butter or margarine
• 1/2 cup frozen peas
• 1/4 cup whole kernel corn
• 2 cups vegetable broth
• 1 cup heavy cream
• To taste salt and pepper

Preparation

• 1 In a small bowl, combine coarse salt, maple syrup and black pepper. Coat both fillets and pack well. Cover and refrigerate 1 hour. Remove from fridge and rinse under cold running water well.
• 2 Place on greased or parchment lined baking tray and roast at 350-degrees F until just done, 10-12 minutes. Set aside.
• 3 Meanwhile, sauté bacon over medium-high heat in a deep saucepan until done but not crisp. Add onions, cook and stir another 2 minutes. Add potatoes, peas, corn, broth and heavy cream. Reduce heat to medium-low and bring to scalding, stirring frequently.
• 4 Chop salmon into bite-sized pieces and gently stir into chowder. Season to taste and add another tablespoon butter to melt into chowder if desired.
• 5 If you desire thicker chowder, simply melt 3 tablespoons butter and whisk in 2 tablespoons flour until smooth. Stir this into the chowder before adding salmon. Serve hot with a cornbread wedge.