Salmon and Corn Chowder
This Salmon and Corn Chowder is a rich and creamy dish that blends tender salmon, sweet corn, hearty potatoes, and aromatic herbs into a comforting bowl of flavor. Infused with dill and anise, and enhanced by the smokiness of bacon, this chowder is the perfect balance of savory and slightly sweet notes. Ideal for cold evenings or as a filling seafood starter, it brings the taste of coastal freshness to your table. Serve it piping hot with a side of crusty bread for a meal that’s both elegant and satisfying.
Servings: 8
Calories: 340kcal
Ingredients
- 2 slice smoked bacon, cut into 1/8 inch cubes
- 1 tablespoon olive oil, extra virgin
- 0.5 cup leek, onion and celery, of each one
- 2 pieces garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken stock, low sodium
- 1 cup fish stock, diluted if strong
- 2 cups half-and-half cream
- 1 pound salmon, boneless and skinless, cut into 1/4 inch cubes
- 1 medium Russet potato, cut into 1/4 inch cubes
- 0.3 cup corn kernels, fresh or frozen
- 1 teaspoon dill seeds, crushed in a mortar
- 1 teaspoon anise seeds, crushed in a mortar
- 0.5 teaspoon salt
- o.5 teaspoon pepper
- 2 tablespoons chives, finely chopped
Instructions
Start the chowder:
- Cook bacon with olive oil in a heavy large saucepan over medium-low heat until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels. Add chopped leek, onion, and celery to drippings in a saucepan; sauté 3 minutes. Add the garlic and flour, stir and cook for about 2 minutes.
Cook the chowder:
- Cover with both stocks plus half and the half cream. Bring to boil, reduce the heat and simmer for 10 minutes.
- Add the diced salmon, diced potato, corn kernels, crushed dill, anise, salt, and pepper. Reduce heat and simmer until potato and salmon are tender, about 10 to 15 minutes or until soup thickens slightly. Whisk frequently to prevent sticking on the bottom of the pot.
Finish the chowder:
- Stir in chives and bacon; simmer until heated through. Taste and rectify the seasoning with salt and pepper if needed. Serve very hot with toasted bread.
Notes
Wine pairing for salmon chowder?
As a general rule, rich oily fish like salmon and cream sauces pair wonderfully with full-bodied dry white wines like oak-aged Chardonnay, White Rioja, White Burgundy, and White Pinot Noir.
Cooking Tips for Salmon and Corn Chowder:
- Smoked Bacon Substitute: If you want a lighter version, substitute smoked bacon with turkey bacon or omit it entirely for a pescatarian-friendly dish.
- Consistency Control: For a thicker chowder, mash some of the potatoes during cooking. For a lighter version, use more fish stock and less cream.
- Fresh Ingredients: Fresh salmon and corn elevate the flavor significantly. If fresh corn is unavailable, frozen kernels work just fine.
- Herb Enhancements: Add a sprig of thyme or parsley during simmering for added aroma, removing before serving.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free blend.
- Serving Suggestions: Serve the Salmon and Corn Chowder with crusty sourdough bread or oyster crackers for a comforting experience.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the salmon.
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