Salmon and Corn Chowder Recipe
Ingredients
| Salmon fillets | 1 Pound (skin and pin bones removed) | |
| Unsalted butter | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Shallots | 2 , minced | |
| Chicken stock/Low-sodium chicken broth | 4 Cup (64 tbs) | |
| Unpeeled red potatoes | 4 , cut into 1/2-inch dice | |
| Corn kernels | 2 Cup (32 tbs) (from about 4 ears) | |
| Half and half | 1 Cup (16 tbs) | |
| Sea salt | To Taste | |
| Freshly ground white pepper | To Taste | |
| Shredded fresh basil | 1 Teaspoon (for garnish) |
Nutrition Facts
Serving size
Calories 905 Calories from Fat 262
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 10.2 g50.9%
Trans Fat 0 g
Cholesterol 104.7 mg34.9%
Sodium 532.2 mg22.2%
Total Carbohydrates 112 g37.2%
Dietary Fiber 21.2 g84.6%
Sugars 5.4 g
Protein 46 g92.1%
Vitamin A 15.3% Vitamin C 25.3%
Calcium 11% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.
Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.
Chef
