Pan Seared Salmon With Corn Chowder

A fresh and delicious Corn Chowder that's easy to make!



Adjust Servings

Recipe CategoriesFish & Seafood



4eachfilets salmon, 5 oz. each, skin on
 eachsalt and pepper
 eachcanola oil, for searing


3Slicebacon, cut crosswise into thin strips
1⁄4CupMaui onions, finely diced
1⁄2Teaspoonfresh thyme leaves
2Cupfresh corn
1⁄2Poundfingerling potatoes, sliced into 1/4 inch coins
1Cupbottled clam juicce
1Cupheavy cream
1⁄4Cupgreen onions, sliced


  1. Cook bacon in a 4 to 5-quart heavy pot over medium heat, stirring until slightly browned but not crisp.
  2. Add onions and thyme to bacon along with 1 tablespoon butter.
  3. Cook, stirring for 2 minutes.
  4. Stir in corn, potatoes, clam juice, and ½ teaspoon pepper and bring to a rolling boil, uncovered.
  5. Add half and half, and remaining tablespoon butter. Cook, stirring, until slightly thickened. Add in green onions. Season with salt and pepper.
  6. Heat a thick bottom pan to medium high.
  7. Season the filet with salt and pepper.
  8. Add 2 tablespoons canola oil into the pan and place the filet in the pan skin side down.
  9. Cook for 4 minutes until the skin is crisp.
  10. Flip over and cook for 2 minutes until the filet is cooked through.
  11. Repeat with the other filets. Add more oil as needed.
  12. Place a generous amount of chowder in a bowl, and top with a piece of fish. Garnish with corn sprouts.


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