prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces


  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

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seafood all the way

February 22, 2011

New England Clam Chowder

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

“Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.”

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
3 (10 ounce) cans minced clams
2 tablespoons of flour


1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Add butter and flour, creating a roux. Stir in water and clam juice from 1 can of clams and potatoes, and season with salt and pepper. Bring to a boil, and cook covered for 20 minutes, or until potatoes are fork tender.
2. Pour in half-and-half and bring to a boil. Stir clams and all of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Allow to simmer for a few minutes. Add dried parsley for added taste.


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