Rating: 5 stars
3 Ratings
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  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 3

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

Julia Lee
This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

325 calories; calories from fat 58%; protein 16g; fat 21g; saturated fat 12g; carbohydrates 18g; fiber 0.4g; sodium 521mg; cholesterol 80mg.
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