Fall makes for interesting seasonal dishes, with late summer produce still around (like the corn in this recipe), but also with that snap in the air, which calls for soups, chilis and chowders. Served with some crusty bread, and either an extra-dry sparkling wine or a West-Coast IPA, this salmon and corn chowder from Chef Patrick Harrity of Cold Water Brewery & Grill is an easy and fun weeknight dinner, with leftovers to eat all week. But it’s also a great choice for a crowd, after neighborhood trick-or-treating even, bundled up on the deck near the fire pit.
Salmon and Corn Chowder
1 pound bacon (chopped)
1 cup butter
2 cups celery (diced)
1 cup white onion (diced)
1 cup flour
2 cups fish stock (or vegetable)
2 cups whole milk
1 tablespoon lemon juice
1 tablespoon Worcestershire
3 ears of corn
1/2 cup green onion
2 tablespoons dill
Salt and pepper to taste
1.5 pounds of salmon
Begin by removing corn from cobs. Save corn kernels for later use and place cobs in pot with stock and milk. Simmer over low heat for 30 minutes.
Place bacon in a large pot and begin to render out the fat over medium heat. Once the bacon begins to brown, place butter, celery and onions in pot to soften for 5 minutes.
Add in flour and stir until well combined. Once combined, remove corn cobs from stock and milk mixture and whisk it into the bacon and vegetables over medium heat. Allow chowder to simmer until desired consistency is reached.
Add in lemon juice, Worcestershire, green onion and dill. Salt and pepper to taste.
Cut salmon into small cubes. Remove from heat and add salmon to soup (hot soup will cook it in 2 or 3 minutes).
Garnish soup with green onion.
New Chef on the Block
Patrick Harrity took over as executive chef of Cold Water Brewery & Grill in South Lake in February 2017, after working as the sous chef there under Justin Kaplan. (Harrity has also worked with chefs Mark Estee and Charlie Abode.) For two years running, he’s won the Sample the Sierra chef’s challenge, which is a “Chopped”-style head-to-head live competition between four of the top chefs from the region. It includes cooking over a camp stove in the Bijou Community Park pavilion, using mystery ingredients, such as Pop Rocks in the appetizer round and frozen peas in the dessert. Harrity, however, enjoys the dare because it fits his philosophy of culinary creativity. “My menu is what they call California Comfort, which consists of large hearty portions, bright colors and locally sourced seasonal fare,” says Harrity. “I (like) to push the envelope and develop new recipes with every changing season that will satisfy even the pickiest of eaters.” A featured fall item on the menu right now? Blackberry braised short ribs that are brined for 24 hours then braised for 12 hours. These fall-apart ribs are served with Broccolini and a butternut squash and fontina farrotto (a mock risotto made with faro instead of rice). Customers also look forward to Cold Water’s full Thanksgiving Day meal that includes turkey, mashed potatoes, green beans almondine, crispy Brussels sprouts and cranberry sauce, as well as pies from a local bakery (Sweet Rosies).