A salmon chowder recipe is the perfect way to use up a few lingering ears of sweet corn or leftover salmon from the grill.
Around this time of year before my senior year of high school, I remember sitting around with a few girls talking about the year ahead. Someone remarked, “It’ll be Christmas before we know it.” Four months away can seem like a long way out, but I knew she was right.
Now Labor Day weekend is here. Even though it’s still hot and the calendar shows a solid three weeks of summer remain, the onslaught of pumpkin recipes are coming. Until then, I’m working furiously to use up the last bits of summer produce.
I usually tire of eating vegetables the same way this late in the season, so this salmon chowder recipe was a welcome way to incorporate some lingering ears of sweet corn into the dinner routine.
It’s also a perfect way to reinvent that salmon fillet or two you cooked on the grill but that no one had room to polish off. Not to mention a way to ease your dinner menu towards warmer meals for the cooler days ahead. Enjoy!
- 2 ears corn
- 3 slices bacon
- 1 yellow onion, finely chopped
- 1 1/4 pound small red potatoes, cubed
- 2 cups clam juice
- 1 tablespoon fresh thyme leaves
- 2 cups half-and-half
- 8 ounces cooked salmon, flaked
- salt and pepper, to taste
- 1/3 cup flat-leaf parsley, optional
- Cut the kernels from the ears of corn and saute in a skilled over medium heat until the corn is slightly browned and toasted, about 3 minutes. Remove the corn kernel from the heat and set aside.
- In a large pot, cook the bacon over medium heat until it is crisp, about 5 minutes. Remove the cooked bacon from the pot and place it on a plate lined with a paper towel to drain. When cool enough to handle, break the bacon into small crumbles and set aside.
- Remove all but 2 tablespoons of the bacon fat from the pot, then add the onion and saute until softened but not browned, about 3 minutes.
- Add the potato cubes, clam juice, and thyme to the pot with the onion and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.
- Next add the corn, crumbled bacon, half-and-half, flaked salmon, and salt and pepper to the pot.
- Cook on low heat until the salmon is heated through, about 3 minutes. Don't let the soup come to a boil (the half-and-half will curdle)!
- Remove the warm soup from the heat and stir in the parsley if using. Serve and enjoy.
Look for clam juice near the tuna and other canned fish at your grocery store.
Lighten up this recipe by substituting whole milk for the half-and-half.
Recipe from Salmon: Everything You Need to Know + 45 Recipes by Diane Morgan.