Corn and Salmon Chowder

Excellent chowder recipe. Only change I made was to add about a T of fresh thyme at the same time as the garlic and shallots. We ate every last drop.

It takes me longer than stated to make, but well worth the effort.  Sweet and rich from the corn and half and half. 

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.