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Corn and Salmon Chowder





Yields
Serves 4




Total Time
25 mins

The secret to this hearty soup is its flavorful broth, made with the corncobs. The kernels add extra corn flavor and crunch.

su-Corn and Salmon Chowder Image




Photo: Annabelle Breakey

 4 ears corn
 3 tablespoons salted butter
 1 large shallot, chopped
 1 large Yukon Gold potato, peeled and cut into 1/2-in. dice
 1 garlic clove, chopped
 2 tablespoons flour
 1 1/4 cups milk
 1 cup half-and-half
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 7 ounces salmon, skinned
 1 tablespoon chopped chives
Step 1
1

Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside.

Step 2
2

Cut cobs in half and put in a medium saucepan. Add 2 cups water and bring to a boil over medium-high heat. Boil, uncovered, while you prepare the chowder.

Step 3
3

Melt butter in a large saucepan over medium heat. Add shallot, potato, and garlic and cook, stirring constantly, until shallots soften, about 2 minutes. Add flour and cook until flour is no longer raw, 2 minutes.

Step 4
4

Slowly whisk 1 cup of the corncob water (discard the rest) into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, corn kernels, salt, and pepper and bring to a simmer over medium heat. Cook, stirring, until mixture thickens slightly and potatoes are soft, about 5 minutes.

Step 5
5

Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes.

Step 6
6

Pour soup into four bowls and sprinkle each with some chives.

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 325Calories from Fat 58
% Daily Value *
Total Fat 21g33%

Saturated Fat 12g60%
Cholesterol 80mg27%
Sodium 521mg22%
Total Carbohydrate 18g6%

Dietary Fiber 0.4g2%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.