Salmon Corn Chowder
Salmon corn chowder is a main course soup with a ton of flavor and color. It is the perfect dinner to make in the late summer season.
- Serves: 6 persons
- 2pounds skinless salmon fillets
- 2tablespoons unsalted butter
- 2tablespoons olive oil
- ⅓cups minced shallots
- 6cups low-sodium chicken or vegetable broth
- 6Yukon gold potatoes (about 2 pounds, scrubbed and cut into 1/2 inch cubes)
- 4cups corn kernels (from about 8 ears)
- 1cup half-and-half
- 3tablespoons minced fresh dill
- Kosher or coarse salt and freshly ground pepper to taste
- Sliced scallions (for garnish)
- Crumbled cooked bacon (for garnish)
Step 1Cut the salmon into 1-inch pieces. In a large skillet over medium heat, melt 1 tablespoon of the butter. Add half the salmon and sauté just until the outside turns opaque, about 2 minutes. Remove from the skillet with a slotted spoon, melt the remaining tablespoon of butter, and repeat with the other half of the salmon.
Step 2Over medium-high heat, heat the olive oil in a stockpot or very large saucepan. Add the shallots and sauté until softened, about 3 minutes. Add the broth, increase the heat to high and bring to a simmer.
Step 3Reduce the heat to medium-high and add the potatoes. Partially cover the pot, keep the broth at a simmer, and cook until the potatoes are tender, 12 to 15 minutes.
Step 4In a blender or food processor , combine 1 cup of the corn kernels with the half-and-half, and use a slotted spoon to scoop out about 1/2 cup of cooked potatoes and add those to the blender; puree until smooth.
Step 5Add the pureed mixture, along with the remaining corn kernels, back into the pot, and return to just barely a simmer. Simmer gently for 2 minutes, add the partially cooked salmon and the dill, season with salt and pepper and simmer for another 2 minutes until the salmon is just cooked through. Use the back of the spoon to break up the salmon into smaller chunks. Taste and adjust seasonings as needed and serve hot, with whatever garnishes you like, such as chopped scallions.