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Categories: Fish and Shellfish, Soups

Salmon and corn chowder

Salmon and corn chowder
Los Angeles Times

Salmon, whether poached, broiled or grilled, makes for an easy weeknight meal accompanied by pilaf or couscous with a vegetable on the side. Plan ahead and cook extra salmon for a warming fish chowder later in the week. In this ... Read more

Total time: 45 minutes | Serves 6
  • 2 ears corn
  • 1/4 teaspoon salt
  • 3 strips bacon, finely chopped
  • 1 onion, chopped
  • 2 baking potatoes, peeled and cut in 1/2-inch cubes
  • 2 cups bottled clam juice
  • 1 tablespoon fresh thyme leaves
  • 2 cups half-and-half
  • 6 ounces cooked salmon, flaked
  • 1/3 cup minced fresh parsley
  • Freshly ground pepper

Step 1Stand each ear of corn upright on a work surface, and with a sharp knife, cut downward along the corn to remove the kernels. You should have about 1 1/2 cups.

Step 2Heat a nonstick skillet over medium heat. Add the corn and cook until the kernels are lightly browned and toasted, about 3 minutes. Stir in the salt, then remove the pan from the heat and set aside.

Step 3Cook the bacon in a heavy soup pot until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and cook over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes longer. Add the potatoes, clam juice and thyme; bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 10 to 12 minutes.

Step 4Add the corn, bacon, half-and-half and salmon to the soup pot. Simmer until heated through, about 5 minutes. Add the parsley and pepper to taste. Serve immediately.

Each serving:
280 calories; 468 mg sodium; 53 mg cholesterol; 15 grams fat; 7 grams saturated fat; 26 grams carbohydrates; 13 grams protein; 2.50 grams fiber.
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