Salmon and Corn Chowder

A rich and creamy chowder featuring fresh salmon, tender potatoes, sweet corn, and aromatic dill. This hearty soup combines the delicate flavor of salmon with vegetables in a fish stock and cream base.

6 servings

46 min

Published October 4, 2025

Ingredients

•3 tablespoons olive oil
•2 stalks celery
•8 ounces unpeeled small red potatoes
•1 teaspoon kosher salt
•1¼ teaspoons freshly ground white pepper
•1 bunch green onions
•1½ cups corn kernels
•4 cups fish or chicken stock
•1 cup heavy cream
•2 pounds salmon fillets
•1 whole lemon
•¼ cup minced fresh dill

Cooking Instructions

1.
Prepare a campfire or wood-fired grill for cooking with indirect heat.
10 min
2.
Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
23 min
3.
Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
11 min
4.
Serve in bowls, topped with the dill.
2 min

Ingredients

•3 tablespoons olive oil

•2 stalks celery

•8 ounces unpeeled small red potatoes

•1 teaspoon kosher salt

•1¼ teaspoons freshly ground white pepper

•1 bunch green onions

•1½ cups corn kernels

•4 cups fish or chicken stock

•1 cup heavy cream

•2 pounds salmon fillets

•1 whole lemon

•¼ cup minced fresh dill

Cooking Instructions

Prepare a campfire or wood-fired grill for cooking with indirect heat.

10 min

Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

23 min

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.

11 min

Serve in bowls, topped with the dill.

2 min