Salmon And Corn Chowder
This creamy and flavorful Salmon Corn Chowder combines tender salmon, sweet corn, and velvety potatoes in a rich and satisfying broth. Infused with the delicate flavors of shallots and fresh basil, this hearty chowder is perfect for cozy nights in or as a comforting meal to share with loved ones.
— Constant Cookbook
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
Instructions
- 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, <I>Seafood,</I> by Carolyn Miller (Simon & Schuster, 2005).
Comments
No comments found.