Warm Up In Winter With Coho Salmon And Corn Chowder

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website here. This week: On a cold winter’s night, try this hearty coho salmon and corn chowder recipe to warm up.

Coho Salmon And Corn Chowder

Ingredients

• 1/2 lb Coho salmon fillet, skin discarded and flesh cut into 1/2-inch pieces  
• 2 tbs diced pancetta or bacon 
• 1 small onion, diced  
• 1 carrot, diced  
• 2 celery ribs, diced  
• 2 cloves garlic, minced  
• 1 tbs 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, husked and kernels cut off
• 2 tbs minced chives

Instructions

• In a soup pot cook the bacon over medium heat, until crisp then set aside and discard fat
• Sauté butter, onion, carrot, garlic and celery over moderately low heat, stirring occasionally, until softened
• Sprinkle flour over mixture and cook, stirring, 3 minutes
• Stir in paprika and ginger, stirring for about 1 minute
• Add the ale, vegetable broth, water and cream and bring to a boil
• Add diced potato and corn kernels to the chowder and simmer uncovered for about 12-15 minutes
• Stir in salmon and continue to simmer for 5 min or until flesh is opaque and separates easily with a fork
• Garnish with chives, reserved bacon, and salt & pepper to taste

DOWNLOAD THE RECIPE CARD HERE

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