Pan Seared Salmon With Corn Chowder

March 11, 2011 / By Foodland

Pan Seared Salmon With Corn Chowder

A fresh and delicious Corn Chowder that's easy to make!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • Salmon
  • 4 filets salmon, 5 oz. each, skin on
  • salt and pepper
  • canola oil, for searing
  • Chowder
  • 3 slices bacon, cut crosswise into thin strips
  • 0.25 cup Maui onions, finely diced
  • 0.5 teaspoon fresh thyme leaves
  • 2 tablespoons Butter
  • 2 cups fresh corn
  • 0.5 pound fingerling potatoes, sliced into 1/4 inch coins
  • 1 cup bottled clam juicce
  • 1 cup heavy cream
  • 0.25 cup green onions, sliced


  1. Cook bacon in a 4 to 5-quart heavy pot over medium heat, stirring until slightly browned but not crisp.
  2. Add onions and thyme to bacon along with 1 tablespoon butter.
  3. Cook, stirring for 2 minutes.
  4. Stir in corn, potatoes, clam juice, and ½ teaspoon pepper and bring to a rolling boil, uncovered.
  5. Add half and half, and remaining tablespoon butter. Cook, stirring, until slightly thickened. Add in green onions. Season with salt and pepper.
  6. Heat a thick bottom pan to medium high.
  7. Season the filet with salt and pepper.
  8. Add 2 tablespoons canola oil into the pan and place the filet in the pan skin side down.
  9. Cook for 4 minutes until the skin is crisp.
  10. Flip over and cook for 2 minutes until the filet is cooked through.
  11. Repeat with the other filets. Add more oil as needed.
  12. Place a generous amount of chowder in a bowl, and top with a piece of fish. Garnish with corn sprouts.
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