Corn and Salmon Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 ears of corn
3 tablespoon butter
1 large shallot (not green onions although they can be good, too. I’ve even used regular onions.)
1 garlic clove, chopped
1 large white or gold potato, peeled and cut to ½” dice
2 tablespoon flour
1 ¼ cups milk
1 cup half and half
1 teaspoon salt
½ teaspoon pepper
7 oz. salmon, skinned
1 tablespoon chopped chives
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Directions: |
Directions:1. Shuck the corn first and cut the cobs in half adding 2 cups of water, bring it to a boil. I cook the corn first and then let it cool a bit so it will be cooked thoroughly, but, regardless, it’s IMPORTANT that you save 1 cup of the corn water!
2. Melt butter in a large saucepan over medium heat. Add shallot, potato, garlic and cook, stirring constantly, until the shallots soften, about 2 minutes. Add flour and cook until the flour is no longer raw, about 2 minutes.
3. Slowly whisk the corn cob water into the pan and whisk until free of lumps. Add milk, half and half, corn kernels, salt and pepper and bring to a simmer over medium heat. Cook, stirring until mixture thickens slight and the potatoes are soft, about 5 minutes.
4. Cut salmon into 1” or so pieces and add to chowder. Cook for 2 or 3 minutes or until cooked through.
5. Pour soup into bowls and sprinkle with chives
Serves 4 approx. 325 calories without additions |
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Notes: |
Personal
Notes: Originally seen in “Sunset”, July 2016
*The secret to this hearty soup is its flavorful broth, made with the corncobs. I usually add 1 more potato and another small piece of salmon. I have made it “skinnier” with using only 2% milk, however it’s best if you use the half and half, although that can be FAT Free Half and Half and still use the 2%.
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