Salmon and Corn Chowder

To cut the kernels from the cob, hold the ear of corn by its pointed end and stand it upright and slightly angled, resting its stem end in the bottom of a wide bowl. Using a sharp knife, cut down the length of the cob, taking off 3 or 4 rows of kernels at a time and rotating the ear slightly with each cut. Cut as close to the cob as possible. Continue until all the kernels have been removed. To get as much juice as possible for a recipe that requires it, when all the kernels have been removed, stand the cob on end and scrape down with the dull side of the knife blade to draw out the remaining corn milk. You can also use a kernel cutter to remove the kernels.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Salmon and Corn Chowder
Review 1 for Salmon and Corn Chowder
5 out of 5
5 out of 5
alaskangirl
Eagle River, Alaska
September 21, 2010
Would You Recommend? Yes
0points
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Fast and yummy
September 21, 2010
Had lots of Salmon from a good run this year and wanted some new recipes..This was yummy and very easy to make. Kids and hubby both loved it. Added carrots for some veggie for the kids. Enjoy
Review 2 for Salmon and Corn Chowder
5 out of 5
5 out of 5
Ninotchka
Vienna, Virginia
May 16, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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A Quick and Comforting Weeknight Dinner
May 16, 2010
I made this dish when looking for a quick weeknight dinner for my husband and father-in-law. Both are New England clam chowder fans and I was a little concerned at substituting something for their favorite. I shouldn't have worried; they loved it. Both had two heaping bowls and scraped the bottom of the dishes. The only change I made was to lightly roast the salmon rather than saute but other than that was true to the recipe as written. I completed the meal with a green salad and crusty bread.