Fresh Wild Pacific Coho Salmon and Corn Chowder

Wow your friends and family with this homemade chowder filled with coho salmon, Yukon Gold potatoes, and corn that is fresh from the cob.

• Preparation Time: 30 mins
• Cooking Time: 32 mins
• Total Time: 1 hr 2 mins
• Calories: 609 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup heavy whipping cream
• 2 tablespoons chopped fresh thyme
• ½ red onion, diced
• 3 tablespoons chopped fresh dill
• 1 teaspoon chopped fresh tarragon
• 2 cups fish stock
• kosher salt and ground black pepper to taste
• 1 cup diced celery hearts
• 1 carrot, peeled and diced
• 1 small sweet red bell pepper, chopped
• 1 small sweet yellow bell pepper, chopped
• 3 Yukon Gold potatoes, peeled and diced, or more to taste
• 2 (8 ounce) bottles clam juice
• 2 ears corn, removed from cob
• 1 pound coho salmon - skinned, boned, and chopped into 1-inch pieces
• 1 pinch chopped fresh parsley (Optional)

Recipe Instructions

Step 1

Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.

Step 2

Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.

Step 3

Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.