Ingredients
Units
Scale
- 2 tbsp (30 mL) Butter
- 6 slices smoked bacon diced
- 1 cup corn kernels
- 1 small Onion diced
- 1 rib of Celery diced
- 1 med Carrot diced
- 1 cup (250 mL) peas (fresh or frozen)
- 1 jalapeno de seeded and chopped
- 1/4 cup (50 mL) flour
- 1 tsp Hot Under The Kilt Acadian Cajun seasoning
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 4 cups (1 L) chicken broth
- 1 1/2 pounds (750 g) Atlantic salmon fillets skin removed and cut into bite sized pieces
- 24 baby potatoes halved and parboiled until fork tender
- 2 tbsp (30 mL) Fresh Dill chopped
- 2 tbsp (30 mL) Chives chopped
- 1 1/2 cup (375 mL) 35% cream
Instructions
- Melt the butter in a heavy bottom pot then sauté the bacon till rendered.
- Add the onions, celery, carrots, corn kernels, and jalapeno and sauté until the vegetables begin to soften.
- Add the flour and stir for 2 to 3 minutes so that no raw flavor will remain.
- Stir in the chives, salt, H.U.T.K, pepper and chicken broth, scraping up any brown bits on the bottom.
- Once the broth has come to a slow boil turn down to a high simmer and add the salmon, cook for 10 to 12 minutes allowing the salmon to poach.
- Gently stir in the potatoes, the dill, and the cream. Warm through. Serve with fresh dill on top.
- Category: Seafood, Soup, one dish, Entrée, Fish, recipes