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.
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
