Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Ingredients

• 6 corn cobs
• 3 tbsp butter
• 1 leek, chopped
• 1 big shallot, finely diced
• 3 garlic cloves, minced
• 3 tbsp white miso paste
• 4 cups vegetable broth
• 3 cups baby potatoes, quartered
• Salt and pepper, to taste
• 1 13oz can full-fat coconut milk
• ¼ cup basil, minced
• 4 green onions, minced
• 2 tbsp parsley, minced
• 1-2 cans Oregon’s Choice Chinook Salmon
• Sesame oil, to garnish
• Corn kernels, to garnish
• Sesame seeds, to garnish

Directions

1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
3. Add the miso paste and saute for about 2 minutes.
4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
7. Mix together the basil, green onion, and parsley in a small bowl.
8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
9. Enjoy immediately!