You know how weekends can be. How to predict who’s popping in when? How many? How few? What level of hunger?
For this reason I’ve grown extremely attached to “one pot make-aheads”. When I have something lovely bubbling away on the stove, my entire nervous system gently unwinds. The aroma, the sense of accomplishment, the absence of fear. The whole gang can show up, or part of the gang, or none of the gang. I have adequate sustenance for any scenario. Of course, if NO ONE shows, we could be eating salmon chowder until, well, until next weekend. When the process begins again.
CRABBY SALMON CHOWDER
1/2 pound bacon, cut into bite size pieces
2 large onions, chopped
A couple stalks of celery, with leaves, chopped
1 cup fresh or frozen corn kernels
A pinch of red pepper flakes
4 large cloves garlic minced
A couple sprigs of thyme
A couple sprigs of rosemary
A couple of medium sized potatoes (about 1/2 pound), cubed (about inch cubes)
1 cup broth, (chicken or vegetable)
2 cups whole milk
3/4 whipping cream
1 28 oz can tomatoes, drained (San Marzano preferably)
1/2 teaspoon sea salt
1/2 teaspoon pepper
1pound fresh or frozen wild salmon, skin removed, cubed (if you happen to have Bay Seasoning, sprinkle a little of this on and let it sit on the salmon while you prepare the rest of the chowder. It adds another depth of flavour)
1cup crabmeat
1/2 cup fresh minced dill
Juice from 1/2 lemon
Sauté bacon. Transfer with a slotted spoon and set aside on paper towels.
Discard all but 2 or 3 tablespoons of the bacon fat. Sauté onions and celery in the bacon fat until very brown. Add corn, pepper flakes, a little salt and pepper, and let it all brown on medium heat for about 8 minutes. Add garlic and herbs and sauté for another couple of minutes, until fragrant.
Add the potatoes, sprinkle with a little salt and sauté with the other vegetables for a couple of minutes. Add the liquids, tomatoes and salt and pepper. Bring to a boil. Reduce heat and simmer for about 20 minutes, or until potatoes are tender.
(At this point, everything can just hang out for a good long time on low heat. But save the following steps until just before serving)
Add the salmon and reserved bacon.
Cook just until salmon turns pink.
Remove the sprig of thyme and rosemary
Add lemon juice and dill. Taste for salt and pepper.
Sprinkle with a bit more dill and serve!
