Verlasso Salmon Chowder with Corn and Chives
This delicious recipe is the perfect warm course to serve on a crisp cool day. If you have leftover cooked salmon, you can always use it in this recipe. Simply fold it in just before serving. It’s delicious with grilled or cedar planked Verlasso salmon for a slightly smoky flavor.
- 1/2 pound red potatoes
- 1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
- 2 cups chopped scallions
- 1 cup fresh or frozen corn
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped fresh thyme
- 1/2 California bay leaf
- 1/8 teaspoon dried hot red-pepper flake
- 3 cups whole milk
- 2/3 cup heavy cream
- 1 (1 1/2-pound) piece Verlasso salmon fillet, skin discarded and fish cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- Garnish: chopped fresh chives
- Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
- Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
- Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes.
- Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.