Author Notes
This chowder will warm the cockles of your heart and it goes great with some fresh rustic bread. —Rodney Conway
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Ingredients
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1/2 cup
Butter
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1/3 cup
Flour
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2
medium shallots, sliced
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1 1/2 cups
Chicken Stock
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1/4 cup
Whiskey
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2
small cans of Mexican style corn
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4
Medium baby red potatoes diced
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1 pint
Heavy Cream
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1 pint
Half n Half
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3 tablespoons
Smoked Cajun Seasoning
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1 pound
Salmon diced
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8
Slices of bacon diced
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3
Green onions diced
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Salt n Pepper to taste
Directions
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Add butter and flour to your pot on medium heat and let cook for 5 minutes not to let it brown. Add the chicken stock, whiskey, cream and 1/2 n 1/2 and simmer.
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Add the shallots, potatoes, corn, and seasoning and let simmer for 10 minutes.
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Cook bacon and set aside.
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Add salmon and cook for about 8 minute on low. Add salt and pepper and adjust the seasoning. If chowder is too thick add more chicken stock.
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Place chowder in a bowl and garnish with bacon and green onions.
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