SALMON CORN CHOWDER
From borius 16 years ago
- 30 minutes to make
- Serves 8
Just fish it! Here in Oregon we are fortunate to have many rivers and streams in which we can catch salmon. There is no greater thrill than hooking into a giant salmon and hearing your reel scream as the monster runs the furious currents of your favorite river. Read more With a yell of “Fish on” and the epic battle begins! Fishing on a wild river is a near religious experience that one must experience to understand. The next best thing to catching one of these whoppers is the preparing of a tasty treat from your catch. According to my calculations after factoring in fishing gear, travel, food, lodging, fuel, and the myriad of other expenses, I figure I can bring home freshly caught salmon for only $175. to $200. per pound! I’m sticking to the “but honey, it was on sale” line, it works both ways. If you purchase salmon from your local fishmonger, choose wild over farmed salmon when possible no matter what the recipe, you can taste the difference. Besides, depriving a fisher of their catch by using farmed salmon is sacrilege! See less
Ingredients
- EQUIPMENT: shopping list
- Long, heavy fishing pole with very high quality line, sharp hook, and lots of patience. shopping list
- Cast iron Dutch oven or large heavy saucepan shopping list
- INGERDIENTS: shopping list
- 3 tablespoons unsalted butter shopping list
- 2 medium leeks, white and tender green part, cut thin julienne shopping list
- 1 pound Yukon gold or red potatoes, peeled, cut into 1/2 to 3/8 inch cubes shopping list
- 2 cups fish stock or bottles clam juice (see my homemade fish stock recipe) shopping list
- 3 cups milk, let stand at room temp 15-20 minutes while the pot is simmering shopping list
- 3 cups heavy cream, let stand at room temp 15-20 minutes while the pot is simmering shopping list
- 1.5 pound salmon fillets, skinned, rinsed and dried, cut into 1/2 to 3/4 inch cubes shopping list
- 1 whole kernel corn, cut fresh from the cob, white corn if possible shopping list
- sea salt shopping list
- freshly ground black pepper shopping list
How to make it
- Fish
- Melt butter in Dutch oven over low heat
- Add leaks and cooks until very soft but not browned, about 8-9 minutes
- Add potatoes and stir to coat with butter
- Pour in stock and simmer uncovered for 15-17 minutes over low heat
- Add the milk and cream and simmer 10 minutes more
- Add the fish and corn and simmer just until fish and corn are done, about 5 minutes
- Season with salt and pepper to taste and serve immediately.
- Fish again
The Rating
Reviewed by 2 people-
I love Corn , potatoes and heavy cream in fish chowder. Today I would have to cut back on the fat content.
This is perfect you have my 5 fork rating
Michael
trigger
in loved it
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I wholeheartedly agree about fishing for and catching the salmon.I have made this soup or one very close to it and can't recommend it enough.
jackyjoe7179
in Hermiston loved it
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