About this time before my senior year of high school, I remember sitting around with a few girls talking about the year ahead. Katie remarked, “It’ll be Christmas before we know it.” And even though four months out can seem like a long way out, I knew she was right.
Now Labor Day weekend is upon us, and 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 my summer produce.
I usually tire of eating my vegetables the same way this late in the season, so this salmon chowder recipe was a convenient way to incorporate some lingering ears of sweet corn.
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.
Salmon, sweet corn, and potato chowder
Yield 6 servings
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
optional: 1/3 cup flat-leaf parsley
- Cut the kernels from the ears of corn and place them in a skilled over medium heat. Saute until the corn is slightly browned and toasted, about 3 minutes, then remove from the heat.
- 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.
- 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 sauted 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 as 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 in a small glass bottle near the tuna and other canned fish (like sardines) in your grocery store.
You can lighten up this recipe by substituting whole milk for the half-and-half.