Recipe - Creamy Salmon Chowder

3 tablespoon Butter
4 Shallots slivered
1 teaspoon Dried tarragon
3 md Smoothskinned potatoes
Thinly cut or sliced up
One half teaspoon Salt
1/8 teaspoon White pepper
2 cup Fish stock or chicken stock
1 One half pound Salmon steaks Three fourths to 1
Inch thick
1 Lemon thinly cut or sliced up
1 Bay leaf
1 cup Dry white wine
One fourth pound Bacon slices, cut in
One half inch pieces
One half small Cabbage cored and
Shredded
1 cup Whipping cream

1. In a large pot or Dutch oven over medium heat, melt butter; add shallots
and cook, stirring, until soft but not browned. Mix in tarragon.

2. Add potatoes. Sprinkle with salt and pepper. Add broth and bring to a
boil over mediumhigh heat. Cover, reduce heat to medium, and boil gently
15 minutes.

3. Add salmon steaks in a single layer; cover with lemon slices, then add
bay leaf. Pour in wine. Cover again and cook over low heat until salmon
flakes when tested with a fork and potatoes are tender (10 to 12 minutes).
Meanwhile, in a medium skillet, cook bacon in its own drippings until
lightly browned. Remove from heat, drain on paper towel, and keep warm.

4. Remove and discard bay leaf and lemon slices. Remove salmon steaks;
discard salmon bones and skin and divide salmon into chunks. Add cabbage
and cream to soup. Stir occasionally over medium heat until cabbage is
wilted and bright green (3 to 5 minutes). Gently mix in salmon. Taste, and
add salt if needed.

5. Serve chowder hot, spooning several pieces of bacon into each bowl.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip