Spicy Corn Stew With Chunks Of Salmon

Total Time: 2 hrs 17 mins Preparation Time: 2 hrs Cook Time: 17 mins

Ingredients

• Servings: 6
• 6 ears fresh corn, shucked
• 2 large sweet onions (such as walla walla, vidalia, or maui)
• 2 tablespoons vegetable oil
• 8 cups cold water
• 3 tablespoons olive oil
• 2 celery ribs, cut into 1/2-inch dice
• 1 large poblano chile, seeded, deribbed, and cut into 1/2-inch dice
• 1 tablespoon minced fresh thyme
• 2 cups heavy cream
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1/8 teaspoon cayenne pepper (or to taste)
• 1 (12 ounce) salmon fillets, skin and pin bones removed, cut into bite-sized pieces
• 1/4 cup packed fresh cilantro leaves
• 1 lime, cut into 6 wedges

Recipe

• 1 working with one ear of corn at a time, stand it upright, stem end down, in a large bowl.
• 2 using a sharp knife, cut downward along the cob, remove the kernels and rotating the cob a quarter turn after each cut; reserve the cobs; set kernels aside.
• 3 cut one of the onions into thin slices and set aside; cut the other onion into 1/2-inch dice and set aside.
• 4 in a heavy soup pot, heat the vegetable oil over med-high heat and swirl to coat the pan.
• 5 add the sliced onion and saute, stirring often, until soft and just beginning to brown at the edges, 10 minutes.
• 6 add the reserved corncobs and the water; bring to a boil, decrease heat to a simmer, partially cover the pot, and cook until reduced to 4 cups, about 30 minutes.
• 7 using tongs, remove the cobs from the pot and discard.
• 8 pour the corn broth through a fine-mesh sieve into a clean bowl, or preferably, a 4-cup glass measure.
• 9 press down on the solids to extract as much liquid as possible (you should have 4 cups of strained broth); clean the soup pot.
• 10 return the soup pot to medium heat, add the olive oil; swirl to coat bottom of pan.
• 11 add the diced onion, celery, poblano chile, and thyme; saute vegetables until soft but not brown, 5-7 minutes.
• 12 add the reserved corn kernels, strained broth, cream, salt, and cayenne.
• 13 bring to a simmer and cook just until the corn is crisp-tender, about 7 minutes.
• 14 add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes.
• 15 taste and adjust the seasoning; divide among heated deep bowls, garnish with cilantro leaves, and serve immediately; pass the lime wedges and squeeze a little lime juice into the soup.
• 16 *suggested wine--spanish albarino or portuguese alvarinho.