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