Fresh Wild Pacific Coho Salmon and Corn Chowder recipe
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Ingredients
- 1 tablespoon butter 1 tablespoon vegetable oil 1 cup diced celery hearts ½ red onion, diced 1 carrot, peeled and diced 1 small sweet red bell pepper, chopped 1 small sweet yellow bell pepper, chopped 3 Yukon Gold potatoes, peeled and diced, or more to taste 2 cups fish stock 2 (8 ounce) bottles clam juice 2 ears corn, removed from cob 1 pound coho salmon - skinned, boned, and chopped into 1-inch pieces 1 cup heavy whipping cream 3 tablespoons chopped fresh dill 2 tablespoons chopped fresh thyme 1 teaspoon chopped fresh tarragon kosher salt and ground black pepper to taste 1 pinch chopped fresh parsley
Nutrition Info
- 608.9 caloriescarbohydrate: 38.8 gcholesterol: 143 mgfat: 36.9 gfiber: 5.3 gprotein: 33.5 gsaturatedFat: 17.8 gservingSize: -sodium: 866.3 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Fresh Wild Pacific Coho Salmon and Corn Chowder
Directions
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Heat butter and vegetable oil in a large saucepan over medium heat, add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
Stir potatoes, fish stock, and clam juice into the vegetable mixture, simmer for 10 minutes. Stir in corn, simmer until potatoes are tender, about 10 minutes.
Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture, reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls, garnish with parsley.