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canola oil prawn onion thyme bay leaves black peppercorns lemon tomato white wine water canola oil sweet onions bacon celery gold potatoes thyme heavy cream wild king salmon salt lemon juice tarragon fresh chives A viewer
Viewed: 37 - Published at: 5 years agoIngredients
- 1 tablespoon canola oil
- 20 prawn shells
- 1/2 onion, diced
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 lemon, peeled
- 1 Roma tomato, seeded and diced
- 1/2 cup white wine
- 4 1/2 cups water
- 2 tablespoons canola oil
- 2 large sweet onions, cut into large dice
- 1/2 pound bacon, cooked and cut into 1/4-inch cubes
- 1/2 stalk celery, cut into large dice
- 4 medium Yukon gold potatoes, cut into large dice
- 1 teaspoon minced fresh thyme
- 1 cup heavy cream
- 2 pounds wild king salmon, cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced fresh chives
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Method
- For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes.
- Add the white wine and water and simmer for 45 minutes.
- Strain and reserve.
- For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes.
- Add the potatoes and sweat for another 5 minutes.
- Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes.
- Add the salmon and season with salt, pepper, and lemon juice.
- For service, garnish with tarragon and chives.
