Alaska Salmon and Halibut Chowder

Brrr-what a wet and cold day we have this first day of February, the shortest month and usually the coldest in the part of Georgia I live in. It's definitely a soup, stew or chowder day. I have salmon and halibut in my freezer bought from Great Alaska Seafood Company and most of the other ingredients typical to a chowder on hand-potatoes, celery, bacon and light cream so that's what I'll have. My chowder is a quick meal of about 40 minutes and all you need is some crusty french bread or Southern cornbread to have a tasty and warming meal in no time.


Alaska Salmon and Halibut Chowder

3/4 lb each salmon and halibut fillets, fresh or frozen
5 slices smoky bacon, diced
1 cup chopped onion
1 cup diced celery
1 cup white wine
1 1/2 cups chicken broth
1/1/2 cups bottled clam juice
4 medium potatoes, diced large
1/4 cup flour
1 cup water
1 cup half and half or light cream
1 tablespoon fresh thyme leaves
Salt and Pepper to taste
Fresh thyme for garnish

Rinse salmon and halibut, remove skin and bones and cut into bite size pieces.

In a large dutch oven, saute bacon until lightly browned, drain all but 1 tablespoon fat. Add onions and celery and cook until tender. Add one cup white wine. Cook for 2 minutes then add chicken broth, clam juice and potatoes. Bring to a boil. Cover and simmer until potatoes are tender. Add salmon and halibut. Cook 5 -8 minutes.

Combine flour and water. Stir into chowder. Add light cream or half and half and bring to a boil. Cook about 3 minutes. Add fresh thyme and season with salt and pepper.

Serve in big soup bowls and garnish with more fresh thyme.