3 strips thick smoked bacon, diced and cooked until crisp
3 tablespoons unsalted butter, cut into 3 pieces
½ teaspoon fennel seeds, crushed with a mortar and pestle or rolling pin
1 medium leek (white and light green parts only), cut in half and thinly sliced
2 tablespoons unbleached all-purpose flour
2 bottles clam juice (8 ounces each), strained if sediment on bottom of jar
1 pound white or red potatoes, peeled and cut into ½ inch dice
2 stalks organic celery, cut into ¼ inch dice
1 cup organic corn kernels, fresh, or frozen and thawed
1 cup Half & Half or more if you like a thinner broth
1 pound sockeye salmon, skin and pin bones removed, cut into ½ inch cubes
1. In a large stockpot, melt the butter over medium-low heat; add the fennel seed and leeks; cover and simmer until nearly soft, about five minutes. Sprinkle the flour over the leeks; stir and cook gently for several more minutes.
2. Gradually whisk in the clam juice, and 3½ cups water; bring to a simmer. Add the potatoes and celery; simmer until soft, 8 to 10 minutes. Add the corn, bacon, and Half & Half and stir; gently add the salmon and simmer until it’s just done (no longer opaque.) Add salt and pepper to taste. Serve immediately.
4 to 6 main dish servings