Recipe: Salmon Chowder

I wasn’t in love with this recipe, maybe it needs some fennel to brighten it up or maybe I just wasn’t in the mood for a chowder by the time I made it. It was a very pleasant recipe but if I re-made it I’d puree half the potatoes to get it a thicker texture which might help it a bit too.

Salmon Chowder

AuthorMab

Yields4 Servings

Ingredients
 2 tbsp olive oil
 3 celery ribbed, diced
 2 small potatoes, cut into 1/2" cubes
 ½ tsp salt
 3 green onions, chopped
 1 ear corn, cut into kernels
 2 cups fish stock
 ½ cup half and half
 1 lb salmon filet
 1 lemon, juiced and zested
 2 tbsp dill, minced

Directions
1

Heat olive oil in large saucepan over medium heat and to it add the celery, potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.

2

Add the green onions, corn, and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are tender.

3

Add half and half then stir in salmon and lemon zest. Simmer gently until the salmon cooks through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste. Sprinkle more chives on top and serve warm

Adapted from Jasmine Tea Blog

Ingredients

Ingredients
 2 tbsp olive oil
 3 celery ribbed, diced
 2 small potatoes, cut into 1/2" cubes
 ½ tsp salt
 3 green onions, chopped
 1 ear corn, cut into kernels
 2 cups fish stock
 ½ cup half and half
 1 lb salmon filet
 1 lemon, juiced and zested
 2 tbsp dill, minced

Directions

Directions
1

Heat olive oil in large saucepan over medium heat and to it add the celery, potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.

2

Add the green onions, corn, and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are tender.

3

Add half and half then stir in salmon and lemon zest. Simmer gently until the salmon cooks through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste. Sprinkle more chives on top and serve warm

Salmon Chowder

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