SALMON AND CORN STEW

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
A squeeze of lime and a pungent kick of cilantro are the perfect garnish for this heart warming dish!

Ingredients:
1 (12-ounce) salmon fillet, coarsely chopped
6 ears yellow corn, shucked
2 tbsps vegetable oil
2 cups sliced sweet onion
8 cups cold water
3 tbsps olive oil 
2 cups diced sweet onion
1 cup diced celery
½ cup diced red bell pepper
1 tbsp minced thyme
2 cups heavy whipping cream
1 tsp sea salt
⅛ tsp cayenne pepper
salt and black pepper to taste
granulated garlic to taste
¼ cup packed fresh cilantro leaves
1 lime, cut into 6 wedges

Method:
In a large bowl, stand one ear of corn upright, stem end down, cut downward with a sharp knife to remove the kernels. When done with all ears of corn, set the kernels aside. Reserve cobs and set aside. In a heavy-bottomed stockpot, heat the vegetable oil over medium-high heat. Add the sliced onion and sauté 10 minutes. Add the reserved corncobs and water. Bring to a boil then reduce the heat to a simmer. Partially cover the pot and reduce liquid to 4 cups, approximately 30 minutes. In a large bowl, Strain the solids from the broth and reserve liquid. Return the stockpot to medium heat then add the olive oil.  Add the diced onion, celery, red bell pepper, and thyme and sauté 5–7 minutes. Add the reserved corn kernels, stock, 1 teaspoon salt, and cayenne. Bring mixture to a simmer and cook approximately 7 minutes. Add cream and salmon and simmer until the salmon is cooked through, approximately 3 minutes. Season to taste with salt, black pepper and granulated garlic. Ladle stew in warm bowls, garnish with cilantro leaves and squeeze limes for additional flavor serve immediately.