Salmon, Corn, and Potato Chowder With Fresh Thyme

Name: Salmon, Corn, and Potato Chowder With Fresh Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears fresh corn; ½ teaspoon kosher salt or ½ teaspoon sea salt; 3 slices bacon, finely chopped; 1 yellow onion, chopped; 2 russet potatoes, peeled and cut into 1/2-inch cubes; 2 cups bottled clam juice; 1 tablespoon fresh thyme leave; 2 cups half-and-half; 1 (6 ounce) salmon fillets, skin and pin bones removed, halved lengthwise and cut crosswise into thin slices; ⅓ cup minced fresh flat-leaf parsley; freshly ground pepper

Servings: persons

2 ears fresh corn
½ teaspoon kosher salt or ½ teaspoon sea salt
3 slices bacon, finely chopped
1 yellow onion, chopped
2 russet potatoes, peeled and cut into 1/2-inch cubes
2 cups bottled clam juice
1 tablespoon fresh thyme leave
2 cups half-and-half
1 (6 ounce) salmon fillets, skin and pin bones removed, halved lengthwise and cut crosswise into thin slices
⅓ cup minced fresh flat-leaf parsley
freshly ground pepper

1
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.
2
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.
3
Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
4
Stir in the salt, then remove the pan from the heat.
5
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.
6
Pour off all but 2 tablespoons of the fat from the pan.
7
Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
8
Add in the potatoes, clam juice, and thyme; bring to a boil.
9
Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
10
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).
11
Add in the parsley and season to taste with pepper; serve immediately.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears fresh corn, ½ teaspoon kosher salt or ½ teaspoon sea salt, 3 slices bacon, finely chopped, 1 yellow onion, chopped, and more.

Yes, Salmon, Corn, and Potato Chowder With Fresh Thyme falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!