Salmon Corn Chowder


2 tablespoons sweet butter
2 tablespoons canola oil
2/3 cup white onion, diced small
2/3 cup celery, diced small
1 red bell pepper, diced small
2 tablespoons flour
1 cup new potatoes, small diced (skin on)
4 cups fish or vegetable stock
1 pint heavy cream
2 cup fresh corn kernels
¼ cup fresh basil, chopped
1 pound raw salmon filet, diced medium
½ teaspoon sugar
½ teaspoon sea or kosher salt
½ teaspoon black pepper

In a large soup pot, melt the butter with the oil. Add onion, celery and bell pepper. Cook until lightly wilted, but no color is achieved.

Using a whisk stir in the flour, and cook 1 – 2 minutes. Add in the potatoes, stock and heavy cream. Bring to a boil. Reduce heat and simmer until potatoes are tender.

Stir in the corn, basil and salmon. Season with sugar, salt and pepper. Simmer approximately 8 – 10 minutes longer until the salmon is cooked through. Adjust seasonings. Serve hot.

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