|Salmon corn chowder|
Here is where my sister Judy comes to the rescue with this recipe. This chowder is definitely at its very best with fresh salmon and fresh corn, but! It is very tasty with frozen corn and thawed salmon too and wonderful on a cold winter day. Best of all it is a good way to meet your resolution to eat more fish this year.
Salmon and Corn Chowder
- 1 tbs oil
- 1/2 small onion finely chopped
- 1 stalk celery finely chopped
- 1/4 cup water
- 2 1/2 cups milk
- 1 1/2 cups corn (fresh or frozen)
- 6 small red potatoes, finely cubed
- 1 lb salmon, cut into 1 inch cubes
- 1 tbs fresh dill, finely chopped
- salt and black pepper to taste
- I like to do all my prep in advance for this chowder since there is a bit of dicing needed and the chowder comes together fairly quickly.
- In a medium soup pot, put in the oil and let it heat over a medium flame. Add the onions and celery and lightly salt. Cook until the onions are translucent, about 5 minutes.
- Add the corn and 1/4 cup of water, letting the water deglaze the pan and to assist in getting the corn thawed if you are using frozen, or cooking a bit if you are using fresh. Stir frequently and cook for a minute or two.
- Add the diced potatoes, milk, dill and a good pinch of salt and hearty grinds of black pepper and stir well. Keep an eye on the chowder now that the milk has gone in, giving it all a good mix once in a while. Once the milk is up to a very easy simmer, cook the potatoes for an additional 10 minutes, until fork tender.
- Add in the salmon bites and stir them in gently. You don't want to break the salmon up but you do want to make sure it all gets down into the hot broth so that the fish gets cooked. At this point it only takes 2 - 3 minutes for the fish to cook through, stirring it once or twice as needed.
Prep Time: 00:15
Cook time: 00:25
Total carbs: 56