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!
- 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
Cut the salmon into bite sized pieces and set aside.
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.
Serve hot with big wedges of sourdough bread.