Recipe

Salmon Corn Chowder Recipe


SALMON CORN CHOWDER Recipe
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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 favo... More

Borius

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Ingredients
  • EQUIPMENT:
  • Long, heavy fishing pole with very high quality line, sharp hook, and lots of patience.
  • Cast iron Dutch oven or large heavy saucepan
  • INGERDIENTS:
  • 3 tablespoons unsalted butter
  • 2 medium leeks, white and tender green part, cut thin julienne
  • 1 pound Yukon gold or red potatoes, peeled, cut into 1/2 to 3/8 inch cubes
  • 2 cups fish stock or bottles clam juice (see my homemade fish stock recipe)
  • 3 cups milk, let stand at room temp 15-20 minutes while the pot is simmering
  • 3 cups heavy cream, let stand at room temp 15-20 minutes while the pot is simmering
  • 1.5 pound salmon fillets, skinned, rinsed and dried, cut into 1/2 to 3/4 inch cubes
  • 1 whole kernel corn, cut fresh from the cob, white corn if possible
  • sea salt
  • freshly ground black pepper

Directions
  1. Fish
  2. Melt butter in Dutch oven over low heat
  3. Add leaks and cooks until very soft but not browned, about 8-9 minutes
  4. Add potatoes and stir to coat with butter
  5. Pour in stock and simmer uncovered for 15-17 minutes over low heat
  6. Add the milk and cream and simmer 10 minutes more
  7. Add the fish and corn and simmer just until fish and corn are done, about 5 minutes
  8. Season with salt and pepper to taste and serve immediately.
  9. Fish again

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Comments


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.


This looks great. Love salmon and chowder. I, unfortunately, will have to alter the recipe and use the salmon I have in the freezer. Not big on salmon fishing here in the Ozarks. Thanks.


Hi this is about like my recipe Fresh Salmon Chowder, have you seen it yet? All our salmon is fresh too. Do you fish the Rouge? I grew up all around Oregon-


Can't begin to imagine what it must taste like made with real fresh salmon. Here in Africa we have to be happy with the tinned variety as fresh is extremely expensive.


Approx. 6 years ago I visited Oregon for a 4 day business trip. It's beautiful and yes, the best salmon around. I love salmon and chowders so this will be a Keeper!


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