Salmon, Corn, and Potato Chowder With Fresh Thyme |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'Salmon' by Diane Morgan Ingredients:
2 ears fresh corn |
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt |
3 slices bacon, finely chopped |
1 yellow onion, chopped |
2 russet potatoes, peeled and cut into 1/2-inch cubes |
2 cups bottled clam juice |
1 tablespoon fresh thyme leave |
2 cups half-and-half |
1 (6 ounce) salmon fillets, skin and pin bones removed, halved lengthwise and cut crosswise into thin slices |
1/3 cup minced fresh flat-leaf parsley |
freshly ground pepper |
Directions:
1. Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
2. To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
3. Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
4. Stir in the salt, then remove the pan from the heat.
5. Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
6. Pour off all but 2 tablespoons of the fat from the pan.
7. Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
8. Add in the potatoes, clam juice, and thyme; bring to a boil.
9. Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
10. Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
11. Add in the parsley and season to taste with pepper; serve immediately.
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