← Back to Search Results
Spicy Corn Stew with Chunks of Salmon Recipe-2941

Photo by: Joseph De Leo
Comments: 0


This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper. Add a salad if you like, but the stew is chock-full of vegetables. Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor. It’s an ideal pairing with the salmon, and the addition of a poblano gives the stew a bright chile flavor without being overpoweringly hot. A squeeze of lime and a pungent kick of cilantro are the perfect garnish.



  • 6 fresh ears yellow corn, shucked
  • 2 large sweet onions, such as Walla Walla, Vidalia, or Maui
  • 2 tablespoons vegetable oil
  • 8 cups cold water
  • 3 tablespoons olive oil
  • 2 celery stalks, cut into ½-inch dice
  • 1 large poblano chile, seeded, deribbed, and cut into ½-inch dice (see  Notes)
  • 1 tablespoon minced fresh thyme
  • 2 cups heavy cream
  • 1 teaspoon kosher or sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 salmon fillet (12 ounces), skin and pin bones removed (see Notes), cut into bite-sized pieces
  • ¼ cup packed fresh cilantro leaves
  • 1 lime, cut into 6 wedges


Working with one ear of corn at a time, stand it upright, stem end down, in a large bowl. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Reserve the cobs. Set the kernels aside. Cut one of the onions into thin slices and set aside. Cut the other onion into ½-inch dice and set aside.

In a heavy soup pot, heat the vegetable oil over medium-high heat and swirl to coat the pan. Add the sliced onions and sauté, stirring frequently, until soft and just beginning to brown at the edges, 10 minutes. Add the reserved corncobs and the water. Bring to a boil, reduce the heat to a simmer, partially cover the pot, and cook until reduced to 4 cups, about 30 minutes. Using tongs, remove the cobs from the pot and discard. Pour the corn broth through a fine-mesh sieve into a clean bowl or, preferably, a 4-cup glass measure. Press down on the solids to extract as much liquid as possible. You should have 4 cups of strained broth. Set aside. Clean the soup pot.

Return the soup pot to medium heat, add the olive oil, and swirl to coat the bottom of the pot. Add the diced onion, celery, poblano chile, and thyme. Sauté the vegetables until soft but not brown, 5 to 7 minutes. Add the reserved corn kernels, strained broth, cream, salt, and cayenne. Bring to a simmer and cook just until the corn is crisp-tender, 7 minutes. Add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes. Taste and adjust the seasoning. Divide among heated deep bowls, garnish with cilantro leaves, and serve immediately. Pass the lime wedges and squeeze a little lime juice into the soup.


Suggested wine: Spanish albario or Portuguese alvarinho

Poblano chiles are a forest green color tinged with purple and black. They are the size of a small bell pepper but have a pointed bottom. Milder than most other chiles, poblanos still have plenty of spice, with a nice fruity quality as well. They are sometimes labeled as pasilla chiles in the market. Don’t confuse them with the milder Anaheim chiles that are lighter green, longer, and more tapered in shape.

Removing Pin Bones

Run your fingertips along the flesh side of the fillet until you feel the pin bones. Using either clean needle-nose pliers (I keep a pair in the kitchen precisely for this use) or fish tweezers, grasp the end of each bone and pull it straight out and away from the flesh to remove it. If you try to pull them upwards or backwards it tends to tear the flesh

© 2005 Diane Morgan

Nutritional Information

Nutrients per serving (% daily value)

627kcal (31%)
104mg (10%)
41mg (69%)
347mcg RAE (12%)
140mg (47%)
497mg (21%)
22g (108%)
50g (77%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
desserts-4-today Desserts 4 Today
by Abby Dodge
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
west-coast-cooking West Coast Cooking
by Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?