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Corn and Salmon Chowder

Photo: Annabelle Breakey

Total time 25 mins

Serves 4

The secret to this hearty soup is its flavorful broth, made with the corncobs. The kernels add extra corn flavor and crunch.


  • 4 ears corn
  • 3 tablespoons salted butter
  • 1 large shallot, chopped
  • 1 large Yukon Gold potato, peeled and cut into 1/2-in. dice
  • 1 garlic clove, chopped
  • 2 tablespoons flour
  • 1 1/4 cups milk
  • 1 cup half-and-half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 7 ounces salmon, skinned
  • 1 tablespoon chopped chives

Nutrition Information

  • calories 325
  • caloriesfromfat 58 %
  • protein 16 g
  • fat 21 g
  • satfat 12 g
  • carbohydrate 18 g
  • fiber 0.4 g
  • sodium 521 mg
  • cholesterol 80 mg

How to Make It

  1. Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside.

  2. Cut cobs in half and put in a medium saucepan. Add 2 cups water and bring to a boil over medium-high heat. Boil, uncovered, while you prepare the chowder.

  3. Melt butter in a large saucepan over medium heat. Add shallot, potato, and garlic and cook, stirring constantly, until shallots soften, about 2 minutes. Add flour and cook until flour is no longer raw, 2 minutes.

  4. Slowly whisk 1 cup of the corncob water (discard the rest) into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, corn kernels, salt, and pepper and bring to a simmer over medium heat. Cook, stirring, until mixture thickens slightly and potatoes are soft, about 5 minutes.

  5. Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes.

  6. Pour soup into four bowls and sprinkle each with some chives.