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Salmon and Corn Chowder

paflynn's picture
To cut the kernels from the cob, hold the ear of corn by its pointed end and stand it upright and slightly angled, resting its stem end in the bottom of a wide bowl. Using a sharp knife, cut down the length of the cob, taking off 3 or 4 rows of kernels at a time and rotating the ear slightly with each cut. Cut as close to the cob as possible. Continue until all the kernels have been removed. To get as much juice as possible for a recipe that requires it, when all the kernels have been removed, stand the cob on end and scrape down with the dull side of the knife blade to draw out the remaining corn milk. You can also use a kernel cutter to remove the kernels.
  Salmon fillets 1 Pound (skin and pin bones removed)
  Unsalted butter 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Shallots 2 , minced
  Chicken stock/Low-sodium chicken broth 4 Cup (64 tbs)
  Unpeeled red potatoes 4 , cut into 1/2-inch dice
  Corn kernels 2 Cup (32 tbs) (from about 4 ears)
  Half and half 1 Cup (16 tbs)
  Sea salt To Taste
  Freshly ground white pepper To Taste
  Shredded fresh basil 1 Teaspoon (for garnish)

Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.

In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.

In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.

Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Salmon and Corn Chowder

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Nutrition Rank

Nutrition Facts

Serving size

Calories 934 Calories from Fat 292

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 10.7 g53.3%

Trans Fat 0 g

Cholesterol 108.1 mg36%

Sodium 506.1 mg21.1%

Total Carbohydrates 112 g37.2%

Dietary Fiber 21.2 g84.6%

Sugars 5.4 g

Protein 46 g91.9%

Vitamin A 13.6% Vitamin C 25.3%

Calcium 10.9% Iron 15.4%

*Based on a 2000 Calorie diet

Salmon And Corn Chowder Recipe, Salmon And Corn Chowder