Fresh Corn Chowder-With Salmon If You Fancy

Serves Four to Six- Prep Time 45 Minutes

Ingredients:
5 fresh ears of corn- milked
3 cups of milk
3 cups of chicken stock
1 Bay leaf
3 tbsp. of butter
1 medium onion- diced
1/4 lb. of salt pork- cut into 2 strips
1 tsp. dried thyme
2 tbsp. flour
2 large Yukon gold potatoes- peeled and cubed
1 cup of whipping cream- room temperature
leftover cooked salmon- broken up [optional]
Salt and pepper to taste

Method:
Milk the corn by grating it on a box grater then scraping the remaining corn off the cob with the back of a knife. Place aside. In a medium sauce pan combine the milk and chicken stock. Add the bay leaf and place on medium heat to simmer. In a larger soup pot place the butter to melt on medium heat. Add the onions, salt pork and thyme. Cook the onions until tender but not browned while rendering the pork at the same time. When the onions are tender add the flour and mix in well until it becomes a roux. Slowly spoon in the milk and stock mixture while stirring constantly to ensure a smooth mix. Reduce heat to med/low and cover and simmer for 30 minutes stirring occasionally. Add the potatoes and whipping cream and continue cooking and stirring until potatoes become fork tender. Add the corn and simmer for another 8-10 minutes . Any leftover salmon that you may wish to add can be broken in just before serving. Season with salt and pepper to taste. The salt pork may be removed and sliced as a side accompaniment. It may also be placed aside and sliced up to have with fried eggs the next morning

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.