So I mentioned a few weeks ago that I bought a months’ worth of salmon while shopping at Costco for paper towels and toilet paper. I also created a post dedicated to salmon recipes that I would like to try, and I finally got around to trying one: The salmon and corn chowder.
After buying so much salmon, Miles finally confessed to me that he didn’t really like my salmon. He said he never liked the flavor. I told him that I only used soy and pepper with a sauce on the side. It seems that he doesn’t like soy sauce; it’s too salty. I only used it because I saw somewhere that it was a nicer alternative to using salt.
I convinced him to give me another chance to do something a little different with salmon. He’s not much of a soup fan in general either, but when I told him bacon was involved, his eyes perked up.
The soup was surprisingly easy and pretty quick to put together. The soup wasn’t as thick and creamy as what I was used to, but I found it to be very refreshing and light. However, the creaminess was still there and complemented the salmon nicely.
The bacon, of course, was a bonus for me. Miles, the real food critic in the house, thought it was just OK, as he kept eating spoonful after spoonful. If I make this again, which I just might, I think I will add a teeny weeny bit of dry white wine.
½ pound red potatoes
½ pound sliced bacon, cut crosswise into ¼-inch-wide strips
1 cups chopped scallions (from 1-2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or ½ California bay leaf
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2 pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons fresh lemon juice
Cut potatoes into ½ inch cubes, then cook in a 1- to 1 1/2 -quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.
Adapted from Epicurious.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.