Wednesday, June 9, 2010

From the Kitchen: Corn Chowder with Salmon and Shrimp

I was struggling to decide what to make for dinner yesterday... I wanted something warm and substantial, like beef stew, but was also in the mood for fish. I looked at many soup recipes before combining a couple with what I had on hand, and the end result was a flavorful, creamy chowder with corn and seafood. To my surprise and delight, all three of my young kids enjoyed this (unheard of!), and I was not disappointed myself. It was perfect for a rainy afternoon, warming the house and the family.


1 1/2 cup corn (fresh or frozen)
2 cups milk
1/2 cup finely chopped bacon
1 medium onion, diced
2 cloves garlic, minced or pressed
2 celery stalks, chopped
2 medium potatoes, diced
1 tbsp flour
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1 1/2 cup chicken stock
2 oz jar of diced pimiento
6 oz salmon, skin removed and cut into 3/4" cubes
6 oz cooked shrimp, peeled, deveined, tails removed and cut in half
1/2 cup heavy cream or sour cream


In a food processor, mix half of the milk and half of the corn, and process until smooth. Set aside. Heat large saucepan over medium-high heat, add bacon and cook until fat is rendered and bacon bits are almost crispy. Remove and discard most of the drippings, then add the onion, garlic and celery to the pan with the bacon. Continue to cook the vegetables for several minutes until soft, then add the potato. Cook an additional 5 minutes. Add the flour and cook 1-2 minutes, stirring continuously. Add the rest of the milk, the broth, the processed milk/corn mixture, seasonings and pimiento. Bring to a boil. Turn down heat and simmer for 15-20 minutes until the potatoes are tender. Add the salmon and shrimp and cook for 5 minutes, then stir in cream. Remove from heat. Serve with hearty bread and enjoy!

1 comment:

Andrea said...

Yum...everything is better with bacon. :)