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SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS
1/2 pound pancetta, chopped
3 leeks, chopped (white and pale green parts only)
3 bay leaves
1 T chopped fresh thyme
5 c bottled clam juice
2 c russet potatoes, peeled, cut in 1 inch pieces
2 c frozen white corn kernels
2 1/2 pounds skinless salmon fillet, cut into 1 inch pieces
2 c whipping cream
1/2 c chopped fresh parsley
Cook pancetta in heavy large pot over medium heat until crisp, transfer to paper towels to drain and pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme, sauté until leeks are soft, add clam juice and bring to boil. Add potatoes and corn, reduce heat to medium and simmer until vegetables are tender (about 12 minutes). Stir salmon and cream into soup, simmer until salmon is just cooked through, discard bay leaves, stir in parsley, season with salt and pepper. Serve in 6 warmed bowls and sprinkle top with pancetta. Makes 6 servings. |
