Fish and Corn Chowder

Fish and Corn Chowder

1 six-ounce piece of leftover salmon (or start with a fresh, uncooked piece)

6 large raw shrimp

6 large scallops

2 ears of corn on the cob, scraped of the kernels

3 small potatoes, two of them diced

2 T. butter

1/4 cup minced onion

1/4 cup minced green pepper

1 large garlic clove

water

1/2 cup heavy cream

parsley

thyme

salt, pepper


Devein the shrimp and put the discarded shells into a pot of water (about two cups), along with one small potato. Cover and cook until the potato is easily pierced with a fork. Remove the potato and set aside, and discard the shrimp shells, retaining the water.

Melt the butter in a large pan, then add the onion, green pepper and garlic and cook until softened. Add the water from the discarded shrimp shells (it will be less than two cups of water after simmering) and the two diced (and raw) potatoes. Let the potatoes cook until almost soft, then add the corn and cream and simmer on low for a few minutes. Add the herbs and other seasonings, then put in the shrimp and scallops and cook for about four or five minutes until almost cooked through. Add the cooked salmon (or if using raw salmon, add it when you add the other seafood). Let everything cook together gently for a few minutes without a lid, then serve.