Sena Sea's flavorful corn chowder gets a scrumptious twist with the addition of fresh Coho Salmon.
2 SenaSea Coho Salmon portions, thawed
2 Tablespoons diced pancetta or bacon
1 Small onion, diced
1 Carrot, diced
2 Celery ribs, diced
2 Cloves garlic, minced
1 Tablespoon unsalted butter
1/2 Teaspoon smoked paprika
1/4 Teaspoon powdered ginger
1 1/2 Cups vegetable or chicken broth
1/2 Heavy cream
1 Russet potato, scrubbed and diced
1 Ear of corn
2 Tablespoon chives, minced
In a soup pot cook the pancetta or bacon over medium heat, stirring until crisp. Transfer to a paper towel lined plate and reserve until chowder is finished.
Retain the pancetta/bacon fat that's in the pan and saute the onion, carrot, garlic and celery in butter over moderately low heat, stirring occasionally until softened.
Stir in paprika and ginger and cook, stirring frequently for about 1 minute. Add broth and cream and bring to a boil.
While the mixture is coming to a boil, husk the corn and slice off the kernels. Add diced potato and corn kernels to the chowder and simmer uncovered for about 12-15 minutes.
Remove skin from salmon and discard, dice flesh into 1/2 inch pieces. Stir in salmon and continue to simmer until the fish is just cooked through, about 5 minutes. Stir in chives, reserved pancetta/bacon and add salt and pepper to taste.