Thursday, August 17, 2006


Salmon Corn Chowder
from the JL of Seattle




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


salt and freshly ground black pepper

5 ears tender sweet corn, husks and silk removed

2 T unsalted butter

1 C diced onion

3/4 C dry white wine

2 c fish stock or canned or bottled clam juice

2 tsp minced fresh savory or thyme
or
1/2 tsp dried savory or thyme

1/8 tsp cayenne pepper

5 med red potatoes, peeled and cut into 3/4 inch dice

1 c whipping cream

2 c milk

1/4 c minced fresh chives, divided


Set the salmon pieces on a plate, season lightly with salt and pepper, wrap in plastic, and refrigerate while preparing the chowder base.

Cut the kernels off 4 of the ears of corn: hold a cob upright on the chopping board with the broader end down. Slide the knife blade vertically down the length of the cob, cutting away a strip fo kermels. turn the cob slightly and repeat around the ear to remove all the kernels. Turn the knife and rub the back of the blade down the cob, all the way around, to remove the milky tender flesh that remians. Grate the corn from the fifth ear on the large holes of a hand grater. Set the corn aside.

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender and aromatic, about 5 to 7 minutes. Add the wine and boil over medium-high heat until reduced by half, about 3 minutes. Add the fish stock, savory, and cayenne and bring to s a simmer. Add the potatoes, reduce the heat to medium, and simmer until the potatoes are nearly tender when pierced with a fork, about 8 to 10 minutes. Add the corn and cream and cook until the corn is almost tender but still slightly crunchy, about 3 to 5 minutes longer.

Add the salmon and simmer until the fish is opaque throughout, about 5 to 7 minutes. Stir in the milk with 2 tablespoons of the chives. Heat until warmed through, but do not boil. Season the chowder to taste with salt and pepper, ladle into individual bowls, and serve right away, with the remaining chives sprinkled on top.


MAKES 6 SERVINGS.


Nuff said!

JBelle
Bellemaison
The 'Kan EWA






10 comments:

Helen Keller said...

Sounds yummy.

MarmiteToasty said...

Hey it sounds well scrummie...... I LOVE salmon with a passion.......

See that red Hibiscus picture.... I showed Curt a picture of the blue one I have in me little garden :)........ did you know I LOVE blue flowers......... :) and speical friends xxxxxxxxx

jb3ll3 said...

Mel, the only thing to grow with yer roses is a decent blue flower, donchu think?? I'm gonna take some pictures of the garden today and do a blog, garden blog, just for you. And for Chuck. He's a good boy.

Thom George said...

great recipe, but I need more help, do you cook it too?

jb3ll3 said...

oh yes, we cook it. :) As Mel says, it's scrummy. Serve with sliced vine ripe tomatoes and sweet onions and you are so in the hunt! When I make some, I'll drop a jar off at DFO's and alert you. Go over there and make him give you your chowder. You know Thom, you cannot make this with Atlantic salmon and have it come out halfway good at all! ;)

the psycho therapist said...

Mmmm. Thanks for the recommendation.

Question: Since I am good, like Chuck and Mel, and you were to name a blog after me, what you name it?

jb3ll3 said...

wow! that's hard. And I just drove home from Sandpoint. okay, let me think. besides, Wendoful, right?

green libertarian said...

"oh yes, we cook it." Great! Thom and I will be over there at 5:30 tomorrow.

green libertarian said...

I beg your pardon, I never promised you a rose garden.

jb3ll3 said...

V, You do your best work when you are light on your feet, exercising your deft touch with lightning quick reflexes and with some of the most extraordinary kindness I've ever witnessed or experienced. Light, fast, kind. I'm getting there. Stay tuned.