Name: Creamy Fish Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 to 12
Ingredients: 1/4 cup unsalted butter; 1/2 cup all-purpose flour; 1/4 pound thick bacon (, diced); 1 yellow onion (, roughly chopped); 1/2 head of garlic (, finely diced or pressed); 1 3- inch finger of ginger (, peeled and diced); 2 bay leaves; Galanagal (, to taste); Cayenne pepper (, to taste); 2 stalks celery (, sliced); 2 carrots (, peeled and sliced); 4-8 ounces white wine; 5-6 red potatoes (, unpeeled and roughly chopped); 3 cups vegetable stock ((chicken or fish stock also work)); 2 stalks lemongrass (, cleaned and smashed); 2 kaffir lime leaves (( or 1 heaping teaspoon lime zest)); 1/2 cup heavy cream; 1 1/2 cups whole milk; Kosher salt and freshly ground black pepper (, to taste); 2 15- ounce cans coconut milk; 1 pound raw Copper River salmon (, skinned and shredded or rustically cut); Cilantro leaves and red jalapeño (, for garnish)