Coho Salmon And Corn Chowder





2 tbsp diced pancetta or bacon 

1 small onion, diced  

1 carrot, diced  

2 celery ribs, diced  

2 cloves garlic, minced  

1 tbsp unsalted butter  

2 tsp all-purpose flour  

1/2 tsp smoked paprika  

1/4 tsp powdered ginger  

1/4 pale ale (or other light beer)  

1 cup vegetable or fish broth  

3/4 cup water  

1/2 cup heavy cream  

1 russet potato, scrubbed and diced  

1 ear of corn  

1/2 lb Coho salmon fillet, skin discarded and flesh cut into 1/2-inch pieces  

2 tbsp minced chives


1. In a soup pot cook the bacon over medium heat, stirring, until crisp. Transfer to a paper towel lined plate and reserve until chowder is finished. 

2. Pour off any pancetta/bacon fat that's in the pan and saute the onion, carrot, garlic and celery in butter over moderately low heat, stirring occasionally, until softened. 

3. Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and ginger and cook, stirring, for about 1 minute.Add the ale, vegetable broth, water and cream and bring to a boil. 

4. While mixture is coming to a boil, husk the corn and slice off the kernels. Add diced potato and corn kernels to the chowder and simmer uncovered for about 12.15 minutes. 

5. Stir in salmon and continue to simmer until the fish is just cooked through, about 5 minutes. Stir in chives, reserved bacon, and add salt and pepper to taste. Serve chowder with herbed oyster crackers.


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