Feed 6-8
Cook time: 50 minutes
Ingredients
I Cup frozen corn
1/2 Cup diced red peppers
1 small leek thinly sliced
1 small sweet potato, cubed
2 medium red potatoes, cubed
2 medium red potatoes, cubed
1 lb salmon, skin on
salt
Pepper
1/4 teaspoon cumin
1/2 teaspoon garlic
4 Cups chicken broth or 4 Cups of water and 2 Tbs chicken bouillon
1/4 teas red pepper flakes
1 C heavy whipping cream (do NOT use milk or half and half)
For garnish
1/2 lb uncooked bacon cut in small chunks
2 sprigs fresh dill
Cooking Process
Light the mimi-moto. Turn the fan to medium, once flame is coming out of the holes place cast iron pot on top and immediately add bacon. Cook bacon to a light crisp and remove from pan. Place salmon in pan with remaining bacon grease skin side down. Sprinkle with salt and pepper and cook until the skin is nice and crispy . Flip the fish and discard the skin. Sprinkle this side with salt and pepper cook until golden brown and then flip once more and do the same to the other side until golden brown. Remove the fish from the pan and set aside. Your fish may not be cooked all the way through but that is ok because you are adding it back into the soup where it will finish cooking. Pour about a quart of water into the hot pan while still over the mimi-moto scrape the bottom with a wooden spatula to loosen bottom of pan and discard.
Place the pan back on the mimi-moto and pour 4 cups of water or broth, Vegetables, and seasonings into the pan. Bring to a boil and cook for about 20 minutes or until the potatoes are fork tender. Break the salmon a little and add it to the chowder. Instantly remove the pan from the heat and add the heavy whipping cream.
Serve up your chowder and garnish each bowl with fresh dill and bacon.
ENJOY
