Corn and Salmon Chowder

• Seafood

  • 7 oz Salmon

• Produce

  • 1 tbsp Chives
  • 4 ears Corn
  • 1 tbsp Garlic clove
  • 1 tbsp Shallot, large
  • 1 tbsp Yukon gold potato, large

• Baking & Spices

  • 2 tbsp Flour
  • 1 tsp Kosher salt
  • 1/2 tsp Pepper

• Dairy

  • 3 tbsp Butter, salted
  • 1 cup Half and half
  • 1 1/4 cups Milk

Found on myrecipes.com

Description

Directions

• 1. Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside. 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. 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. 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. 5. Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes. 6. Pour soup into four bowls and sprinkle each with some chives.

Nutrition