Salmon Chowder
creamy salmon chowder with corn and potato
Ingredients
- 450 g salmon
- 36 g butter
- 113 g onion
- 72 g celery
- 9 g garlic
- 25 g all purpose flour
- 360 g potato
- 203 g sweet corn
- 720 g fish stock
- 248 g heavy cream
- 2 g bay leaf
- 1 g dried thyme
- 4 g salt
- 2 g black pepper
Method
- Base: Melt the butter and sweat the onion and celery with a pinch of salt until soft but not colored, ~8 min, then add the garlic for a minute more. Deglaze with the wine, if using, and let it bubble away. Stir in the flour and cook 1–2 min to lose the raw taste.
- Simmer: Pour in the stock, then add the potatoes, corn, bay, thyme, and pepper. Simmer gently until the potatoes are tender, ~15 min.
- Salmon: Stir in the cream and bring back to a bare simmer. Add the salmon and poach gently, never boiling, until just opaque and flaking, ~4–5 min. Salmon overcooks fast, so pull it off the heat as soon as it turns opaque, and keep it below a boil so the cream does not split.
- Finish: Fish out the bay leaf, season with salt and pepper, and stir through the dill if using. Serve hot.