Salmon and Corn Chowder
CATEGORIES
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
DIRECTIONS
  1. Cut corn off ears, or, if you are like me, open frozen pouch
  2. Heat nonstick skillet and cook until kernels are lightly browned (I have skipped this step, but it DOES add flavor)
  3. 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.
  4. 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.
  5. This is great if you have leftover salmon. DO NOT let it boil.