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Salmon and Corn Chowder
Serves 6 as a main course

Adapted from a recipe by Mary Karlin on

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.
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