Chowder with Bacon, Corn and Spinach

We suggest preparing Chowder with Bacon, Corn and Spinach. Chowder is a hearty American soup, originally a fisherman’s dish with roots in England and France.

Ingredients:

  • 2 thick slices of bacon, diced (50 g)
  • 2 tablespoons olive oil
  • 2 medium potatoes (150 g), diced
  • 1 small white onion, diced
  • 1 large carrot, peeled and diced
  • 1 small serrano pepper (hot pepper), halved, deseeded, and minced
  • 1 liter seafood broth or chicken broth
  • 1 cup water
  • 1 cup frozen corn
  • 1 cup heavy cream
  • Salt and freshly ground pepper
  • 400 g salmon fillet, skinless, cut into chunks
  • 300 g sea scallops, rinsed
  • 1 small bunch of fresh spinach (stems trimmed, thoroughly washed, and chopped)
  • Chopped green onions
  • Hot red pepper sauce

Instructions:

  1. Place the diced bacon, olive oil, diced potatoes, onion, carrot, and minced serrano pepper into a large pot. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Avoid browning.
  2. Add the seafood broth and 1 cup of water. Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
  3. Add 1 cup of corn and 1 cup of heavy cream. Simmer for 5 minutes. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Add the salmon fillet and sea scallops. Simmer gently for 2 minutes.
  4. Stir in the spinach. Cook until the salmon is done, about 2 more minutes. Taste and adjust the seasoning with salt and pepper as needed.
  5. Garnish with fresh green onions. Serve immediately with warm bread. You can add a dash of hot pepper sauce if desired.

Your Chowder with Bacon, Corn and Spinach is ready. Enjoy!