Serves 6 as a main course
Adapted from a recipe by Mary Karlin on www.epicurious.com
This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If using smoked salmon, cut back on the salt for seasoning.
- 3 tablespoons organic extra virgin olive oil
- 2 stalks celery, cut into
- 1/2-inch slices 8 ounces unpeeled small red potatoes, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 1/4 teaspoons freshly ground white pepper
- 1 bunch green onions, coarsely chopped, including half of greens
- 1 1/2 cups corn kernels (about 2 ears)
- 4 cups fish or chicken stock
- 1 cup heavy cream
- 2 pounds wild salmon fillets, skin removed (if needed), cut into 2-inch pieces
- Grated zest and juice of 1 lemon 1/4 cup minced fresh dill
- Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes.
- 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.
- 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.
- Add more stock as needed and lemon juice to taste.
- Taste and adjust the seasoning.
- Serve in bowls, topped with the dill.