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Salmon Corn Chowder of the Pacific Northwest
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Salmon Corn Chowder is one of the tasty soup. The sweet corn, salmon, potatoes and spices make this soup full of flavor. The cayenne pepper makes the soup a little spicy. It is good to serve as a meal or just a starter. Enjoy!
Submitted By:khunying
-
Medium
- Ready In:
60
Minutes
- Website:
None given
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Salmon Corn Chowder of the Pacific Northwest
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1 1/2 lbs salmon fillet, removed skin bones and cut into small pieces
3 cups of frozen sweet corn
2 tbsp butter
1 cup diced onion
3/4 cup dry white wine
2 cups fish stock
2 tsp minced fresh thyme
1/8 tsp cayenne pepper
5 red potatoes, peeled and dice
1 cup whipping cream
2 cups milk
1/4 cup minced fresh chives
Salt and ground pepper
Put salmon fillet on a plate and season lightly with salt and pepper, and set aside. You can put it in the refrigerator while you are preparing the chowder base.
In a large saucepan put the butter in over medium high heat then add onion cook for 5 to 7 minutes or until its tender. Add white wine and boil about 3 minutes. Add fish stock, thyme and cayenne pepper and let it simmer. Add the potatoes and cook for 10 minutes or until the potatoes nearly tender. Add corn and whipping cream and cook for another 5 minutes. Add salmon and let the salmon cook for 5 minutes. Add milk and about 2 tbsp of chives. Serve while it is warm. You can garnish with the remaining chives on top of the chowder and season with salt and pepper. Enjoy!
Adapted from: Celebrate the Rain, cooking with the fresh and abundant flavors of the pacific northwest (the Junior League of Seattle)
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