More Great Recipes: Chowder | Misc. Soup/Stew | Soup | Soup

Salmon and Corn Chowder


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 ears corn (1 1/2 cups)
1/4 teasp salt
3 strips bacon, finely chopped
1 onion, chopped
2 baking potatoes, peeled and chopped
into 1/2 inch cubes
2 cups bottled clam juice
1 Tablespoon fresh thyme leaves
2 cups half and half
8 ounces cooked salmon, flaked (not too tiny)
1/2 minced fresh parsley
Freshly ground pepper


Cut corn off ears, or, if you are like me, open frozen pouch


Heat nonstick skillet and cook until kernels are lightly browned (I have skipped this step, but it DOES add flavor)


Cook bacon in a heavy soup pot until crisp, about five minutes. With a slotted spoon, transfer to paper towel to drain. Pour off all but 2 Tablespoons of fat from pan. Add onion to remaining fat and cook over med. heat, about 1 minute, then cover and cook til soft, about 3 minutes. Add the potatoes, clam juice and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.


Add the corn, bacon, half-and-half and salmon to the pot. Simmer and heat through, about 5 minutes. Add parsley and pepper to taste. Serve immediately.


This is great if you have leftover salmon. DO NOT let it boil.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11134 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana