Salmon and Corn Chowder
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.
Ingredients
- 1 lb. salmon fillets, skin and pin bones removed
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 4 cups chicken stock or low-sodium chicken broth
- 4 unpeeled red potatoes, cut into 1/2-inch dice
- 2 cups corn kernels (from about 4 ears)
- 1 cup half-and-half
- Sea salt and freshly ground white pepper, to
taste - Shredded fresh basil for garnish
Directions
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.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
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.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).