Salmon and Corn Chowder with Fava Beans

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Salmon and Corn Chowder with Fava Beans

Serves 4 generous servings.

Have you noticed?  Our wonderful Hagerman Corn is back.  It’s plentiful and priced right.  YUM!! I say.  Salmon has also been well priced lately and the weather is sort of cool so that makes me think of a good chowder.  Here’s one I like a lot and darn it, when I make it, it’s like potato chips—I can’t stop eating when I should.

Ingredients:

1/4 pound sliced bacon, cut crosswise into thin strips

1 onion, chopped

4 boiling potatoes—I used the white kind, I didn’t peel, cut into ½ inch dice

3 C. chicken broth

1 3/4 Tsp. salt

1/4- 1/2 Tsp. dill

1/4 to 1/2 Tsp. thyme or several sprigs

1/4 Tsp. fennel seeds

1 or 2 bay leaves

1/4 Tsp. coarse style pepper

4 ears corn kernels (you can use frozen, but why?)

1 lb. salmon filets—with skin taken off

1 Cup fava beans (you can substitute lima beans or even green peas)

3/4 C. half and half (I do use this and don’t use milk)

for a topping, you can use chopped chives or scallion tops

Directions:

In a LARGE pot, cook the bacon till crisp.  Remove it with a slotted spoon and drain on paper towels.  If necessary, pour off all but 1 Tblsp. of the fat (my bacon was so lean, I had to add a little olive oil) and add the onion.  Cook over moderate/low heat, stirring occasionally, until translucent (about 5 min.)

Add the potatoes, broth, drained bacon, and the S&P and the other herbs to the pot and simmer, covered for 10 min.  Put the corn kernels in the pot and cook, covered, until the potatoes and corn are just done (about 5 minutes more).

Add the salmon, fava beans and bring back to a simmer.  Don’t overcook the fish! At this point, stir in the half-and-half and serve the chowder topped with the chives and with a crusty baguette.

Note: It’s even better the next day.

 

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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