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
How to Make It
Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside.
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.
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.
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.
Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes.
Pour soup into four bowls and sprinkle each with some chives.
I have been thinking of learning a chowder recipe for some time, and grabbed this issue off the coffee table purely by coincidence. Home run right off the bat. A quick, easy, delicious chowder that tastes light and rich at the same time. I made just a few small changes, based on previous experience with Sunset recipes: I tripped the garlic, doubled the shallot, and used 150% of the potato. I know my wife and like things a little more flavorful than a lot of the recipes allow for and it was perfect!! You may want to save the rest of the corn cob water to add to any leftovers, since it will thicken a lot as it chills and you don't want to scorch it if you reheat it, and adding more milk/cream could make it a little heavier. I already tossed the water before I could think that one through...
This was the most delicious chowder I had ever. I was very doubtful salmon and milk? Yuck. Would the salmon cook all the way through and not taste like sushi? Unbelievebly it turned out scrumptious! I kept the skin of the potatoe on, but otherwise followed faithfully.
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