Ingredients Jump to Instructions ↓

  1. 2 Corn

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 3 Bacon strips - finely chopped

  4. 1 Onion - chopped

  5. 2 Baking potatoes - peeled, and Cut into 1/2" cubes

  6. 2 cups 474ml Bottled clam juice

  7. 1 tablespoon 15ml Fresh thyme leaves

  8. 2 cups 474ml Half-and-half

  9. 6 oz 170g Cooked salmon - flaked

  10. 1/3 cup 30g / 1.1oz Minced fresh parsley

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Stand each ear of corn upright on a work surface, and with a sharp knife, cut downward along the corn to remove the kernels. You should have about 1 1/2 cups.

  2. Heat a nonstick skillet over medium heat. Add the corn and cook until the kernels are lightly browned and toasted, about 3 minutes. Stir in the salt, then remove the pan from the heat and set aside.

  3. Cook the bacon in a heavy soup pot until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.

  4. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and cook over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes longer.

  5. Add the potatoes, clam juice and thyme; bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 10 to 12 minutes.

  6. Add the corn, bacon, half-and-half and salmon to the soup pot. Simmer until heated through, about 5 minutes. Add the parsley and pepper to taste. Serve immediately.

  7. This recipe yields 6 servings.

  8. Each serving: 280 calories ; 468 mg sodium; 53 mg cholesterol; 15 grams fat; 7 grams saturated fat; 26 grams carbohydrates; 13 grams protein; 2.50 grams fiber.


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