Salmon Corn Chowder
A vibrant main course, salmon corn chowder offers a rich blend of flavors and colors, ideal for late summer dining.
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Instructions
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Cut salmon into 1-inch pieces.
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In a large skillet over medium heat, melt 1 tablespoon butter. Sauté half the salmon for 2 minutes until opaque, then remove. Melt the remaining butter and repeat with the second half of salmon.
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In a large stockpot, heat olive oil over medium-high heat. Sauté shallots for 3 minutes until softened. Add broth and bring to a simmer.
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Reduce heat to medium-high. Add potatoes, partially cover, and simmer 12-15 minutes until tender.
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In a blender, combine 1 cup corn kernels, half-and-half, and 1/2 cup cooked potatoes; puree until smooth.
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Stir the pureed mixture and remaining corn kernels into the pot. Return to a gentle simmer for 2 minutes.
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Add the partially cooked salmon and dill; season with salt and pepper. Simmer for another 2 minutes until salmon is cooked through.
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Break salmon into smaller chunks. Adjust seasoning and serve hot with desired garnishes.