Salmon and Corn Chowder

I went to the fish counter at my local store this morning looking for fish heads and bones to make a fish stock for a fish stew.  The only bones available today were salmon bones.  This fish is way too oily to use for stock but there was a lot of meat on the bones, so I bought them and decided to make a chowder with some fine fresh corn cobs that I saw at the same store.  I came away with about 7 lbs of salmon bones and paid only 50 cents/lb.  I retrieved about 1  1/2 lbs of salmon from the bones, so it was a very economical way of eating delicious fresh salmon (albeit somewhat labor intensive).  To separate the meat from the bones, place all the salmon bones in a large pot of boiling water and simmer for 2 to 3 minutes only.  Drain off the water and discard and place the bones on a large shallow baking tray.  Hand pick the meat off the bones and discard the skin, bones and other remains.  If you prefer not to do this or don’t have access to salmon bones, you can use 1 lb of salmon fillets with the skin and small bones removed instead. 

Ingredients for 4 servings:

• 1 lb salmon with skin and bones removed
• 2 tbs butter
• 2 tbs extra virgin olive oil
• 2 shallots, minced
• 4 cups chicken stock
• 4 medium unpeeled red potatoes, cut into 1/2″ dice
• 2 cups of corn kernels
• 1 cup half and half (this is half cream and half milk)
• Sea salt and ground pepper (white pepper is preferable)
• Fresh dill sprigs for garnish

Method:

Melt 1 tb of olive oil and 1 tb of butter in a pan and cut the salmon into 1″ pieces.  Gently sauté the salmon in the butter and olive oil for about 2 – 3 minutes until the pieces are just opaque on the outside.  Take off the heat and reserve for later.

Mince the shallots and sauté them in the remaining butter and olive oil for about 3 minutes until translucent. 

Add the stock, stir and turn the heat up high until it is boiling.  Add the diced potatoes and reduce to a simmer.  Partially cover and cook until the potatoes are tender, about 10 to 15 minutes.

In a blender or food processor put 1/2 cup of the corn kernels and 1/2 cup of the half and half. Purée until smooth and mix this into the chowder.

Add the rest of the half and half and the remaining corn kernels and simmer for about 5 minutes until the corn is tender then add the salmon and cook until it is cooked though, for about 2 minutes. 

 Be very careful not to overcook or the subtle flavors and textures will be diminished.  Season with salt and pepper.

Serve immediately with the fresh dill sprigs as a garnish.