Source: Food and Wine Quick from Scratch

Salmon and Corn Chowder with Lima Beans
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.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes


1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
1 1/4 pounds boiling potatoes, (about 3) peeled and cut into ½-inch dice
3 cups canned low sodium chicken broth
1 3/4 teaspoons salt
2-2/3 cups frozen corn kernels, or fresh (cut from about 4 ears)
1 pound skinless salmon fillets, cut into 1-inch pieces
1 cup frozen baby lima beans, thawed
1/8 teaspoon fresh ground black pepper
3/4 cup half-and-half
2 tablespoons chives, chopped, or chopped scallion tops

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.

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.

Wine Recommendation: Pinot blanc from Alsace is delicious, plentiful, and inexpensive. It will provide a lovely backdrop for the chowder’s rich flavor and texture.