Well, how could I resist? I just had to make salmon corn chowder. Why? Thank colleague Matt Swaim of the Sonrise Morning Show. We chatted early today and I shared a chicken chowder recipe (see chicken corn chowder post). Matt is a creative and sometimes “out of the box” cook and said he makes a version using salmon and shallots and whipping cream. So except for the shallots, I had ingredients on hand. Here’s how I did it:
SALMON CORN CHOWDER
6 strips bacon, cut into 1/2-inch pieces
- 2 medium onions, diced (2 cups) or diced shallots to taste
- 1 rib celery, diced
- 2 tablespoons flour
- 1 quart chicken broth, low sodium (or fish or veggie broth)
- 2 baking potatoes, peeled and diced
- Whipping cream – I started out with 1 cup and added more
- 4 cups thawed frozen corn (or fresh – I used my home grown frozen corn)
- 1/2 teaspoon thyme
- Tabasco sauce to taste
- Salt and pepper
- About 1 pound salmon or so, cut into 1″ pieces
- Thinly sliced jalapeno peppers, parsley, lemon pepper, and/or green onions for garnish (optional but good)
- Cook the bacon until almost crisp. Add onions, potatoes and celery and cook until onions are softened.
- Sprinkle flour over onions and mix well; cook 2-3 minutes, stirring occasionally. Mixture may look lumpy.
- Add broth. Bring to a low boil and cook until potatoes are tender.
- Stir in everything else but salmon. Cook until heated hot, then stir in salmon and cook until done. This won’t take long. Sprinkle with garnishes if using.