Rating: 5 stars
751 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 751
  • 751 Ratings

Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy. Warming Soup Recipes

Food & Wine
December 2013

Gallery

© Melanie Acevedo

Recipe Summary

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.

    Advertisement
  • Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes. Put the corn kernels in a food processor and pulse six to eight times to chop. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.

  • Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the chives.

Notes

strong>Variation
If you're not a lima-bean fan, substitute another vegetable, such as petite peas.

Suggested Pairing

Pinot Blanc from Alsace is delicious, plentiful, and inexpensive. It will provide a lovely backdrop for the chowder's rich flavor and texture.

Advertisement
Advertisement