So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.

Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)

So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)

So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble.  So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.

2 T. unsalted butter

2-3 slices of thick, meaty bacon, chopped into small pieces

1 c. chopped onion

1 med. carrot, finely diced

½ c. chopped celery, including leaves

1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)

3 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme, or more to taste

1 c.  chicken broth

½ c. dry white wine

2 c. whole milk, or more as needed

3 T. flour

½ c. heavy cream

2 c. chopped lightly smoked salmon (or any amount you want) 

2-3 tsp.  capers*, opt.

2-3 tsp. fresh lemon juice*, opt.

In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.

Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.

*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!