Salmon-and-Corn Chowder with Lima Beans

Name: Salmon-and-Corn Chowder with Lima Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams sliced bacon, cut crosswise into thin strips; 710 milliliters canned low-sodium chicken broth or homemade stock; 631 milliliters fresh (cut from about 4 ears) or frozen corn kernels; 237 milliliters frozen baby lima beans, thawed; 0 teaspoons fresh-ground black pepper; 177 milliliters half-and-half; 1 onion, chopped; 567 grams boiling potatoes (about 3), peeled and cut into 1/2-inch dice; 454 grams skinless salmon fillets, cut into 1-inch pieces; 2 teaspoons salt; 2 Tbsps chopped chives or scallion tops

Need a gluten free main course? Salmon-and-Corn Chowder with Lima Beans could be a spectacular recipe to try. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 584 calories, 39g of protein, and 26g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, chicken broth, fresh-ground pepper, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

In a large pot, cook the bacon until crisp.

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Bacon

Equipment you will use

Pot

Remove with a slotted spoon and drain on paper towels.

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Slotted Spoon

Paper Towels

Pour off all but 1 tablespoon of fat from the pot.

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Pot

Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes.

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Potato

Bacon

Broth

Salt

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Pot

Put the corn kernels in a food processor and pulse six to eight times to chop.

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Corn Kernels

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Food Processor

Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.

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Potato

Corn

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Pot

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.

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Lima Beans

Chowder

Chives

Pepper

Salmon

Fish

Salt

Variation: If you're not a lima-bean fan, substitute another vegetable, such as petite peas.

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Petite Peas

Vegetable

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.

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Pinot Blanc

Chowder

Wine

Equipment

Ingredients

Servings:

113grams

sliced bacon, cut crosswise into thin strips 710milliliters

canned low-sodium chicken broth or homemade stock 631milliliters

fresh (cut from about 4 ears) or frozen corn kernels 237milliliters

frozen baby lima beans, thawed 0teaspoons

fresh-ground black pepper 177milliliters

half-and-half 1

onion, chopped 567grams

boiling potatoes (about 3), peeled and cut into 1/2-inch dice 454grams

skinless salmon fillets, cut into 1-inch pieces 2teaspoons

salt 2Tbsps

chopped chives or scallion tops

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.