Wild Salmon Corn Chowder

Corn Chowder is such a crowd pleaser!  It can be easily made into a meal with the addition of a protein. The ingredients are easily at our fingertips right now.  Corn is at it's sweetest, and is still very abundant at the markets.  I am going to show you an easy, no-smell, way to cook wild salmon.


Now, what do we know about wild Salmon?  We know it's good for us.  It's almost double the price of fully farmed Salmon.  The beauty of this chowder recipe is you can use eight ounces for two people.  Poaching the salmon in the corn stock is an easy, no-aroma releasing, way to cook salmon indoors.

Can you make this chowder in the cold winter months?  Sure, just use good quality frozen corn. Eliminate throwing the cobs in the stock, and substitute a few bay leaves, which can be easily removed before serving.  If it needs a little sweetening, add a tablespoon of brown sugar.  You can also remove two cups of stock and vegetables and puree.  Then, adding the puree back into the stock to poach your Salmon.  You can fool around with different herbs, and proteins.  You might try, adding sauteed chicken sausage one night in lieu of salmon.  Make this recipe your own.  Have fun with it!

Recipe

(feeds two)

1/2 pound of wild Salmon

2 cups of good quality unsalted chicken stock

1/4 cup of dry sherry or dry white wine for deglazing

1/2 onion, diced

1 bell pepper (red, yellow or orange), diced

2 carrots, diced

1 rib celery, sliced

2 ears of corn, shucked 

(kernels removed/cobs broken in two)

1/4 cup of evaporated milk

1 tablespoon of butter 

salt and pepper

herbs (thyme, tarragon, bay leaves, dill and/or chives)

soup crackers/croutons

Serving Suggestion:  salad and wonderful bread                     


 Recipe Directions

               

Chopped vegetables all ready to go.

Melt butter add chopped vegetables and saute.  Remove corn from the cobs, saving ears.  Add corn after five minutes and any herbs you might want to use.  Then deglaze with a quarter cup of white wine or sherry.

  

Now you can add your ears, broken in two pieces and two cups of stock.  Bring to a low boil, and turn down heat.  Cover partially and let cook for at least thirty minutes up to one hour.

Remove your wild Salmon from the refrigerator, and season well with salt and pepper.

Let poach for 15 minutes, partially covered.

Add 1/4 cup of evaporated milk.

Gently break up your Salmon with a fork into chunks.  

Check seasoning.

Adorn soup with croutons, balsamic drizzle and/or smoked cheddar.

Enjoy!