Name: Salmon Corn Chowder
Total time: 50 min
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; 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

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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!

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

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.

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Salmon Corn Chowder