Corn and Salmon Chowder

By draingal

Ingredients

• 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

Preparation

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.
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.
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.
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.
5. Meanwhile, cut salmon into 1-in. dice. Add to chowder and cook until salmon is just cooked through, 2 to 3 minutes.
6. Pour soup into four bowls and sprinkle each with some chives.

PER SERVING 325 Col.. 58% |191 Col.|from fat; 16g. protein; 21 g let (12 g sat); 18g carbo(0.4- 521 mg sodium; 80 mg chol. LC