A fresh and delicious Corn Chowder that's easy to make!
|4||each||filets salmon, 5 oz. each, skin on|
| ||each||salt and pepper|
| ||each||canola oil, for searing|
|3||Slice||bacon, cut crosswise into thin strips|
|1⁄4||Cup||Maui onions, finely diced|
|1⁄2||Teaspoon||fresh thyme leaves|
|1⁄2||Pound||fingerling potatoes, sliced into 1/4 inch coins|
|1||Cup||bottled clam juicce|
|1⁄4||Cup||green onions, sliced|
- Cook bacon in a 4 to 5-quart heavy pot over medium heat, stirring until slightly browned but not crisp.
- Add onions and thyme to bacon along with 1 tablespoon butter.
- Cook, stirring for 2 minutes.
- Stir in corn, potatoes, clam juice, and ½ teaspoon pepper and bring to a rolling boil, uncovered.
- Add half and half, and remaining tablespoon butter. Cook, stirring, until slightly thickened. Add in green onions. Season with salt and pepper.
- Heat a thick bottom pan to medium high.
- Season the filet with salt and pepper.
- Add 2 tablespoons canola oil into the pan and place the filet in the pan skin side down.
- Cook for 4 minutes until the skin is crisp.
- Flip over and cook for 2 minutes until the filet is cooked through.
- Repeat with the other filets. Add more oil as needed.
- Place a generous amount of chowder in a bowl, and top with a piece of fish. Garnish with corn sprouts.