Crisp-Skinned Salmon & Smoky Corn Chowder

Mar 17, 2019 | Main Course, Soups

Classic chowder gets a delicious and sexy upgrade. Bowls of slightly creamy and smoky corn chowder are topped with pieces of crispy skinned salmon.

Total time 1 h
Serves: 4

Ingredients

CHOWDER

  • 2 tbsp (30 mL) unsalted butter
  • 2 oz (60 g) Applewood smoked bacon, coarsely chopped
  • 1 cup (250 mL) chopped onion
  • 1½ cups (375 mL) chopped celery, leaves reserved
  • 3 cups (750 mL) fresh or frozen defrosted corn kernels
  • 2 tsp (10 mL) chopped garlic
  • 2 tsp (10 mL) chopped fresh thyme
  • ½ tsp (2 mL) mild smoked paprika
  • 4 cups (1 L) sodium-free chicken stock
  • 1 bay leaf
  • 2 cups (500 mL) diced red-skinned potatoes, in ½ inch (1 cm) dice
  • 1 cup (250 mL) whipping cream
  • Salt and freshly ground black pepper

    SALMON

  • 1 lb (500 mL) piece of skin-on salmon fillet, cut into 4 portions
  • 1 tbsp (15 mL) canola oil

Method

  1. Melt 1 tbsp (15 mL) butter in a large pot on medium-low heat. Add bacon and sauté for 6 minutes or until crisp. Use a slotted spoon to transfer to a plate. Add remaining 1 tbsp (15 mL) butter, onion and celery to pot and sauté for 4 minutes or until softened. Turn heat to medium-high, add corn, garlic, thyme and smoked paprika and sauté for 3 minutes or until vegetables are lightly golden. Add stock, bay leaf and potatoes and bring to a boil. Turn heat to medium-low and simmer for 5 minutes or until potatoes are about half cooked. Add cream and cook gently for 5 minutes longer or until potatoes are cooked through. Season with salt and pepper to taste. 

  2. Pat salmon dry with paper towels and season all over with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Add salmon to pan, skin-side down, turn heat to medium-low and cook for 6 to 7 minutes or until skin is browned and crispy. Flip salmon and cook 1 to 2 minutes longer or until almost cooked through.
  3. Serve chowder in shallow soup plates with vegetables in a mound in the middle, topped with a piece of salmon, skin-side up; scatter bacon and reserved celery leaves around.