Chunky Salmon, Corn and Potato Chowder
(serves 6, as a light supper)
Eat Local, Read Local
This recipe comes from Salmon, Everything You Need To Know + 45 Recipes. (Chronicle Books, 2016) It’s the latest book by Diane Morgan, the award-winning cookbook author and fellow Portlander. In it, she shares a wealth of information and lots of delicious recipes.
2 ears yellow corn
1/2 tsp fine sea salt
3 slices bacon, finely chopped
1 yellow onion, chopped
1-1/4 lb red-skinned or other waxy potatoes, peeled and cut into 1/2 -inch cubes
2 cups bottled clam juice
1 Tbsp fresh thyme leaves
2 cups half-and-half
8 oz cooked salmon, flaked
1/3 cup minced fresh flat-leaf parsley
Freshly ground black pepper
Husk the corn and remove all the silk. Trim the base of each ear so it is even. Stand an ear of corn upright stem-side down, in a wide, shallow bowl. (The bowl helps catch the kernels, which otherwise go flying everywhere if stripped away on a cutting board.) Using a sharp knife, cut downward between the kernels and the cob, removing the kernels and rotating the ear a quarter turn after each cut. Repeat with the second ear. Discard the cobs.
Heat a nonstick frying pan over medium heat. Add the corn and saute until the kernels are slightly browned and toasted, about 3 minutes. Stir in the salt, remove the pan from the heat and set aside.
In a heavy soup pot, cook the bacon over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but 2 tablespoons of the fat from the pot and return the pot to medium heat. Add the onion and saute for 1 minutes, then cover and cook until soft but not brown, about 3 minutes. Add the potatoes, clam juice and thyme and bring to a boil. Turn the heat to low, cover, and simmer until the potatoes are tender, 10 to 12 minutes.
Add the corn, bacon, half-and-half, and salmon; adjust the heat to just below a simmer; and cook until the salmon is heated through, about 3 minutes. (The half-and-half will curdle if the soup comes to a boil.) Stir in the parsley and season with pepper. Ladle into warmed bowls and serve immediately.
Diane recommends this recipe as a light supper. We had a hungry crew showing up for dinner, and found that we could easily double it. A couple of crusty baguettes and a simple salad rounded out our meal.