My friend Mo's sister, Katie, is a wonderful cook and hostess.
On Friday she threw a shindig in honor of Mo's b-day, and made a lovely dinner for about 20 people (eek). There were appetizers, and chowder, and halibut (oh my!). Everything was super yummy.
Luckily, Katie let me snag the cookbook she used (Celebrate the Rain from the Junior League of Seattle, but it here) so I could blog about the dishes.
First up, a delicious Salmon Corn Chowder.
What you need:
1 1/4 lb salmon fillet (skinless and bones removed) - cut into 1 inch pieces
5 ears sweet corn, husks and silk removed
2 tbl unsalted butter
1 c diced onion
3/4 c dry white wine
2 c fish stock
2 tsp minced thyme or savory
1/8 tsp cayenne pepper
5 med red potatoes, peeled and cut into 3/4 inch dice
1 c whipping cream
2 c milk
1/4 minced fresh chives
Season diced salmon w/ salt and pepper. Cut the kernels off 4 earns of corn, and then grate the corn from the 5th ear. Set the corn aside.
Melt the butter in a large saucepan over medium heat. Add the onion and cook (stirring occasionally) 5-7 minutes. Add the wine and boil over medium-high heat until reduced by half (approx 3 min). Add the fish stock, savory or thyme, and cayenne and then bring to a simmer. Add the potatoes, reduce heat to medium, and simmer until potatoes are tender (8-10 min). Add the corn and cream, and cook until the corn is tender yet crunchy (3-5 min).
Add the salmon and simmer until the fish is opaque throughout (5-7 min). Stir in the milk and approx 2 tbl of the chives. Heat until warm throughout. Season to taste w/salt and pepper, and garnish with chives.
Makes 6 servings.