Print Options:

Corn and Salmon Chowder

 4 ears corn
 3 tablespoons salted butter
 1 large shallot, chopped
 1 large Yukon Gold potato, peeled and cut into 1/2-in. dice
 1 garlic clove, chopped
 2 tablespoons flour
 1 1/4 cups milk
 1 cup half-and-half
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 7 ounces salmon, skinned
 1 tablespoon chopped chives
Step 1
1

Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside.

Step 2
2

Cut cobs in half and put in a medium saucepan. Add 2 cups water and bring to a boil over medium-high heat. Boil, uncovered, while you prepare the chowder.

Step 3
3

Melt butter in a large saucepan over medium heat. Add shallot, potato, and garlic and cook, stirring constantly, until shallots soften, about 2 minutes. Add flour and cook until flour is no longer raw, 2 minutes.

Step 4
4

Slowly whisk 1 cup of the corncob water (discard the rest) into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, corn kernels, salt, and pepper and bring to a simmer over medium heat. Cook, stirring, until mixture thickens slightly and potatoes are soft, about 5 minutes.

Step 5
5

Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes.

Step 6
6

Pour soup into four bowls and sprinkle each with some chives.