Salmon and corn chowder from The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously (page 100) by Dzung Lewis

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Notes about this recipe

  • babyfork on October 28, 2022

    10/5/22 This is a good corn chowder recipe and the salmon part is basically an add-on that you cook separately. So you can just add any old seafood you wish after the chowder is ready. (Well, not old seafood, that would be gross.) I seared some scallops and plopped them into the hot soup and garnished with some chopped scallions. Used some last of the season corn from the farmer's market for this, but would be fine with frozen. I simmered the broth with the corncobs after I took the kernels off to get some more corn flavor into the soup. It's CORN! A big golden knob...it has the juice! Can you imagine a more beautiful thing?!

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