Salmon and Corn Chowder

Name: Salmon and Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 stalks celery, cut into 1/2-inch slices; 946 milliliters fish or chicken stock; 355 milliliters corn kernels (about 2 ears); 59 milliliters minced fresh dill; 1 bunch green onions, coarsely chopped, including half of greens; 237 milliliters heavy cream; 1 Grated zest and juice of lemon; 1 teaspoon kosher salt; 3 Tbsps olive oil; 227 grams unpeeled small red potatoes, cut into 1-inch cubes; 907 grams salmon fillets, skin and pin bones removed, cut into 2-inch pieces; 1 teaspoons freshly ground white pepper

You can never have too many main course recipes, so give Salmon and Corn Chowder a try. Watching your figure? This gluten free and pescatarian recipe has 536 calories, 37g of protein, and 34g of fat per serving. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, green onions, corn kernels, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Prepare a campfire or wood-fired grill for cooking with indirect heat.

Equipment you will use

Grill

Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes.

Ingredients you will need

Olive Oil

Celery

Equipment you will use

Dutch Oven

Sauce Pan

Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

Ingredients you will need

Green Onions

Potato

Pepper

Stock

Corn

Salt

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes.

Ingredients you will need

Lemon Zest

Potato

Salmon

Cream

Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.

Ingredients you will need

Lemon Juice

Seasoning

Stock

Serve in bowls, topped with the dill.

Ingredients you will need

Dill

Equipment you will use

Bowl

Equipment you will use

Grill

Oven

Equipment

Ingredients

Servings:

2stalks

celery, cut into 1/2-inch slices 946milliliters

fish or chicken stock 355milliliters

corn kernels (about 2 ears)59milliliters

minced fresh dill 1bunch

green onions, coarsely chopped, including half of greens 237milliliters

heavy cream 1

Grated zest and juice of lemon 1teaspoon

kosher salt 3Tbsps

olive oil 227grams

unpeeled small red potatoes, cut into 1-inch cubes 907grams

salmon fillets, skin and pin bones removed, cut into 2-inch pieces 1teaspoons

freshly ground white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.