SALMON CORN CHOWDER

 

1-1/4 pounds salmon fillet, skin and pin bones removed, cut into 1-inch pieces

Sea salt and freshly ground black pepper

5 ears of sweet corns, husks and silks removed or 1 large bag frozen white corn

2 tablespoons unsalted butter

1 cup diced onion

¾ cup dry white wine

2 cups fish stock or bottled clam juice

2 teaspoons minced thyme, cut with scissors

1/8 teaspoon cayenne pepper

5 medium red potatoes, peeled and cut into ¾-inch dice

1 cup heavy cream

2 cups milk

¼ cup minced fresh chives, divided, cut with scissors

 

1. Salt and pepper salmon pieces and wrap in plastic wrap and refrigerate while preparing chowder base.
2. Cut kernels off corn cobs ; put corn into middle of bundt pan and cut off so kernels fall into cake pan. Scrape all milky substance into pan.
3. Melt butter in large saucepan over medium heat.  Add onion and cook, stirring occasionally, until tender and aromatic, about 5 to 7 minutes.  Add wine and boil over medium-high heat until reduced by half, about 3 minutes.  Add fish stock, thyme and cayenne and bring to a simmer.
4. Add potatoes, reduce heat to medium and simmer until potatoes are nearly tender when pierced with a fork, about 8 to 10 minutes.  Add corn and cream, and cook until corn is almost tender but still slightly crunchy, about 3 to 5 minutes longer.
5. Add salmon and simmer until fish is opaque throughout, about 5 to 7 minutes.  Stir in milk with 2 tablespoons of the chives.
6.  Heat until warmed through, but do not boil.  Season the chowder to taste with salt and freshly ground pepper.  Serve immediately.  Sprinkle remaining chives on top.

 

Serve with a lightly toasted, buttery chardonnay