Corn and Salmon Chowder with Sweet Potatoes
A hearty and delicious chowder made with Olathe sweet corn, Alaskan king salmon and white sweet potatoes
Equipment
- 1 grill gas, charcoal or pellet
- 1 7-8 quart stock pot, cast iron or cast iron enamel pot with lid
Ingredients
- 4 arge ears of corn still in the husk 500 g kernels after grilling the corn, reserve the cobs
- 230 g thick bacon sliced into half inch pieces (about 6 slices)
- 50 g shallots diced
- 150 g yellow onion diced (about half a medium onion)
- 150 grams celery diced, four cloves of garlic, minced (about 3 stalks)
- 4 large cloves garlic minced
- 1 Tablespoon lemon juice
- 30 g all purpose flour
- 680 g white flesh Japanese sweet potato peeled and cut into 1 inch pieces
- 2 teaspoons Kosher Salt
- 1 teaspoon ground black pepper
- 4-6 sprigs fresh thyme 1 tablespoon dried if using dried
- 946 ml chicken or vegetable stock
- 240 ml clam juice
- 680 g Wild salmon King, Sockeye, Coho etc, skin removed, cut into 1 ½ inch chunks
- 473 ml heavy cream or half and half
- Tabasco or Cholula
- Chives for garnish
Instructions
- Heat your grill over medium heat carefully peel the husks of the corn down, but do not remove the husks. Remove the silks as best you can, then wrap the husks back up around the corn.
- Grill the corn for about 20 minutes in the husks turning occasionally, the husks will char and blackened, and that is OK. remove from the grill and set a side until cool enough to handle.
- While the corn is grilling, set a large pot over medium heat and cook the bacon.
- Stir the bacon occasionally and once it is crispy remove the bacon with a slotted spoon to a paper towel lined dish strain the bacon fat out to remove the gritty bits.
- Once the corn is cool enough to handle , remove the husks, any remaining silks then cut the kernels off the cobs. Keep the cobs. I like to do this with the ear of corn upright in then I cut down the cob, so the kernels fall into the bowl and not all over my counter.
- Wipe out your pot and add back in 3 tablespoons of the bacon fat. Add in the diced shallots, the diced yellow onion, and the celery and cook until softened, about five minutes.
- Next add in the garlic and stir for one minute, then add in the lemon juice and stir again next sprinkle the flour over the mixture and stir until it starts to thicken.
- Next add in the sweet potato, seasonings, the chicken or vegetable stock, clam juice and reserved corn cobs. Bring the heat up to medium high to bring the mixture to a boil, then lower to a simmer. Cook until the potatoes are soft, stirring occasionally.
- Once the potatoes are soft, taste and season if needed, remove the corn cobs and thyme stems if using fresh, then add in the corn and salmon.
- Cook for about 6 minutes until the salmon is starting to firm up, add in the cream and stir well. Taste and season with more salt and pepper and a few dashes of hot sauce.
- Serve with the bacon bits sprinkled over the top as well as some finely diced chive, more hot sauce and lemon wedges.