In Alaska, you must have a salmon chowder up your sleeve, and some of us have a couple, depending on the time of year. This one — light and smoky, with the sweetness of corn and a kick of jalapeno — is great for late summer/early fall when fresh corn is easy to get. I tend to like a brothy chowder that isn’t all that thick, so I use half-and-half in this recipe instead of heavy cream, but you do what you like. For a little extra flavor, I sometimes char fresh corn on the grill before I slice off the kernels. If I’m using canned corn, I throw in half the liquid from the cans, just to bump-up the sweet “corniness” of the broth. If you’re cooking for a crowd that includes people sensitive to spicy things, you can leave out the jalapeno in the soup altogether and just offer it as a garnish. Sweet pickled jalapenos also make a nice addition.
Corn-Jalapeno Salmon Chowder
Serves 10
Ingredients:
8 ounces hickory smoked bacon, diced
3 tablespoons butter
2 shallots, finely chopped
1 white onion, finely chopped
4 celery ribs, finely chopped
1/2 to 1 jalapeno, diced (optional)
4 garlic cloves, crushed
1 teaspoon fine sea salt
Freshly cracked pepper
2 tablespoons cornstarch
8 cups + optional 1 to 2 cups chicken or seafood stock
3 large russet potatoes, skin on, chopped into bite-sized pieces
2 cans yellow corn or 3 cups cooked kernels cut from the cob
2 cups half-and-half or heavy cream
1 1/2 to 2 pounds salmon, de-boned, cut into 1-inch cubes
Fresh chives or green onions, diced (garnish)
Cilantro, finely chopped (garnish)
Sweet pickled jalapeno or fresh jalapeno, sliced (garnish)
Method: In a large heavy-bottom pot over medium heat, melt butter and cook bacon until it’s just beginning to crisp. Add shallots, onions, celery, jalapeno, garlic, salt and generous pepper. Saute until vegetables are softened. Combine cornstarch and 2 tablespoons of stock in a lidded jar, shake well, set aside. Add the stock to the pot, bring to a simmer, stir in the cornstarch mixture and the potatoes and simmer for 10 to 12 minutes until potatoes are just done and the soup thickens a bit. Add the corn, cream or half-and-half and the salmon. Return to a simmer for 2 or 3 minutes, cover, turn off the heat and leave the pot on the warm burner for 10 minutes, allowing the salmon to cook through. Remove the lid, taste to adjust the salt and add a cup or two of extra stock if the soup is a little thicker than you like. Serve garnished with chives, cilantro and sliced fresh or pickled jalapeno.