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.
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
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.