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Recipe Detail Page
Crisp-Skinned Salmon & Smoky Corn Chowder
Holiday 2016
Classic chowder gets a delicious and sexy upgrade. Bowls of slightly creamy and smoky corn chowder are topped with pieces of crispy skinned salmon.
Makes 4 servings
CHOWDER
2 tbsp (30 mL) unsalted butter
2 oz (60 g) Applewood smoked bacon, coarsely chopped
1 cup (250 mL) chopped onion
1½ cups (375 mL) chopped celery, leaves reserved
3 cups (750 mL) fresh or frozen defrosted corn kernels
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) chopped fresh thyme
½ tsp (2 mL) mild smoked paprika
4 cups (1 L) sodium-free chicken stock
1 bay leaf
2 cups (500 mL) diced red-skinned potatoes, in ½ inch (1 cm) dice
1 cup (250 mL) whipping cream
Salt and freshly ground black pepper
SALMON
1 lb (500 mL) piece of skin-on salmon fillet, cut into 4 portions
1 tbsp (15 mL) canola oil
1 Melt 1 tbsp (15 mL) butter in a large pot on medium-low heat. Add bacon and sauté for 6 minutes or until crisp. Use a slotted spoon to transfer to a plate. Add remaining 1 tbsp (15 mL) butter, onion and celery to pot and sauté for 4 minutes or until softened. Turn heat to medium-high, add corn, garlic, thyme and smoked paprika and sauté for 3 minutes or until vegetables are lightly golden. Add stock, bay leaf and potatoes and bring to a boil. Turn heat to medium-low and simmer for 5 minutes or until potatoes are about half cooked. Add cream and cook gently for 5 minutes longer or until potatoes are cooked through. Season with salt and pepper to taste.
2 Pat salmon dry with paper towels and season all over with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Add salmon to pan, skin-side down, turn heat to medium-low and cook for 6 to 7 minutes or until skin is browned and crispy. Flip salmon and cook 1 to 2 minutes longer or until almost cooked through.
3 Serve chowder in shallow soup plates with vegetables in a mound in the middle, topped with a piece of salmon, skin-side up; scatter bacon and reserved celery leaves around.
Makes 4 servings
