Salmon and Corn Chowder

Salmon and Corn Chowder
Photo by Ed Anderson

Ingredients

  • 1 ½ cups corn kernels
  • 4 cups fish stock
  • 1 cup heavy cream
  • Grated zest and juice of 1 lemon
  • ¼ cup fresh dill
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • + 5 more ingredients
    • 2 stalks celery
    • 8 ounces small red potatoes
    • 2 pounds salmon fillets
    • 1 ¼ teaspoons freshly ground white pepper
    • 1 bunch green onions

Prepare a campfire or wood-fired grill for cooking with indirect heat. 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 c...

View full recipe at Epicurious

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