FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER

Fresh Wild Pacific Coho Salmon and Corn Chowder image

A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls.

Provided by Nancy-Mae

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 18

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
1 cup diced celery hearts
½ red onion, diced
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 cups fish stock
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 cup heavy whipping cream
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh thyme
1 teaspoon chopped fresh tarragon
kosher salt and ground black pepper to taste
1 pinch chopped fresh parsley

Steps:

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.
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.
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.

Nutrition Facts : Calories 608.9 calories, Carbohydrate 38.8 g, Cholesterol 143 mg, Fat 36.9 g, Fiber 5.3 g, Protein 33.5 g, SaturatedFat 17.8 g, Sodium 866.3 mg, Sugar 5.5 g