"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Salmon Corn Chowder Recipe

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This recipe for Salmon Corn Chowder, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
6 redskin potatoes cut into chunks
1 teaspoon kosher salt
1 1/4 teaspoons freshly ground white pepper
2 cups corn kernels
1 large onion
4 cups chicken stock
1 cup heavy cream
1 salmon fillets with skin & bones removed, and chopped into small pieces
Grated zest and juice of 1 lemon
1/4 cup minced parsley

Directions:
Directions:
Heat the butter in a large, heavy saucepan or Dutch oven over medium heat and sauté the onion for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the corn and the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 30 minutes.

Remove 2 cups of the potatoes, corn, and stock and puree with hand blender, return to pot

Add the cream and simmer, uncovered. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Taste and adjust the seasoning.

 

 

 

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