Salmon and Corn Chowder

Salmon and Corn Chowder

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons olive oil

  • 2

    stalks celery, cut into ½-inch slices

  • 8

    ounces unpeeled small red potatoes, cut into 1-inch cubes

  • 1

    teaspoon kosher salt

  • teaspoons freshly ground white pepper

  • 1

    bunch green onions, coarsely chopped, including half of greens

  • cups corn kernels (about 2 ears)

  • 4

    cups fish or chicken stock

  • 1

    cup heavy cream

  • 2

    pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces

  • Grated zest and juice of 1 lemon

  • ¼

    cup minced fresh dill


Prepare a campfire or wood-fired grill for cooking with indirect heat. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes. Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning. Serve in bowls, topped with the dill.


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