Advertisement

Salmon and corn chowder

Time 45 minutes
Yields Serves 6
Salmon and corn chowder
1

Stand each ear of corn upright on a work surface, and with a sharp knife, cut downward along the corn to remove the kernels. You should have about 1 1/2 cups.

2

Heat a nonstick skillet over medium heat. Add the corn and cook until the kernels are lightly browned and toasted, about 3 minutes. Stir in the salt, then remove the pan from the heat and set aside.

3

Cook the bacon in a heavy soup pot until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and cook over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes longer. Add the potatoes, clam juice and thyme; bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 10 to 12 minutes.

4

Add the corn, bacon, half-and-half and salmon to the soup pot. Simmer until heated through, about 5 minutes. Add the parsley and pepper to taste. Serve immediately.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.