Salmon, Corn, and Potato Chowder With Fresh Thyme

"In 'Salmon' by Diane Morgan"
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
  • To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
  • Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
  • Stir in the salt, then remove the pan from the heat.
  • Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
  • Pour off all but 2 tablespoons of the fat from the pan.
  • Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
  • Add in the potatoes, clam juice, and thyme; bring to a boil.
  • Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
  • Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
  • Add in the parsley and season to taste with pepper; serve immediately.

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