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Salmon Corn Chowder

The weather is warming up and one of my favorite ways to cook for a crowd is to make a giant pot of salmon corn chowder. Fresh salmon and sweet corn go together on a summer evening like ice tea and lemonade. The homemade Seafood Stock is an extra step, but is well worth it!

Salmon Corn Chowder

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Serves: 6 Total Time: 50 minutes

Ingredients


  • 2 ½ pounds salmon
  • 1/4 pound unsalted butter
  • 1 cup peeled and medium-diced carrots
  • 1/2 cup medium-diced yellow onion
  • 1 cup medium-diced celery
  • 1 cup medium-diced red potatoes
  • 1 cup fresh corn kernels
  • 1/4 cup all-purpose flour
  • 1 recipe Seafood Stock (see recipe)
  • 1 1/2 tablespoons heavy cream
  • 2 tablespoons minced parsley
  • Salt and freshly ground black pepper to taste
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp (you can ask for shells at the fish counter at your grocery store)
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems


Instructions

1

Cut the salmon into bite sized pieces and set aside.

2

Over medium heat, in a Dutch oven, melt the butter. Once the butter is melted and started to bubble; add the carrots, onions, celery, potatoes, and corn. Sauté over medium-low heat for 15 minutes, or until the potatoes just start to get fork tender, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the salmon; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the salmon is just cooked through. Add the heavy cream, parsley and season to taste with salt and pepper.

3

Serve hot with big wedges of sourdough bread.

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