SALMON CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

        SALMON CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

6 tablespoons vegetable oil

20-30 prawn shells

6 onions

2 bunches fresh thyme

6 bay leaves

A handful of fresh dill

3 tablespoon black peppercorns

3 lemons, peeled

3 (10 Oz) cans tomato sauce

2 cups white wine

22 cups water

CHOWDER:

5 tablespoons vegetable oil

5 onion, diced

2 pounds bacon, cooked and cut into 3/4-inch cubes

4 celery stocks cut large dice

8 Yukon gold potatoes, large dice

1 half gallon half & half

4 pound wild caught salmon, cut into 1/4-inch cubes

Salt and pepper to taste

1/4-cup EACH lemon juice, tarragon and chives

DIRECTIONS FOR SHELL STOCK:

1.   In a stock-pot over low-heat, add oil and next 8 ingredients.

2.   Cook for 4 minutes.

3.   Add wine, water and simmer for 45 minutes.

4.   Strain and reserve

CHOWDER:

1.   In a stock-pot over low-heat, add the oil and sweet the onions with the bacon and celery for 5-7 minutes.

2.   Add the potatoes and sweat another 5 minutes.

3.   Add the thyme, shell stock, cream and bring to a simmer for 20 minutes.

4.   Add salmon with salt and pepper, and lemon juice.

5.   Garnish with tarragon and chives.

ENJOY DAN:                                                      BON-APPETITE!!