Sam Ingram of Arlington, Washington
Chum Chowder

We refer to this recipe as "Chum Chowder" due to the fact that it looks very similar to a thick clam chowder. Two variations that work well are to add a small amount of smoked chum to give it a little smoke flavor, or to add some bay scallops or fresh prawns to enhance the chum.

2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream

Preparation: Clean, fillet, and remove skin. Cut fish into bite-sized pieces.

Cooking: Cook bacon in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings. Crush bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Remove from heat. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to pan. Bring to boiling, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag. Add fish to dutch oven. Cover and cook gently about 8-10 minutes or until fish flakes when tested with a fork. Blend flour and softened butter or margarine to a smooth paste. Stir into simmering liquid. Stir in cream. Cook and stir until thickened and bubbly. Season to taste, and sprinkle bacon over top before serving.