Salmon and Corn Chowder

Ingredients for Salmon and Corn Chowder

• 3 tablespoons olive oil

• 2 stalks celery, cut into 1/2-inch slices

• 230g unpeeled small red potatoes, cut into 1-inch cubes

• 1 teaspoon kosher salt

• 1 1/4 teaspoons freshly ground white pepper

• 1 bunch spring onions, coarsely chopped, including half of greens

• 1 1/2 cups corn kernels (about 2 ears)

• 950ml fish or chicken stock

• 240ml double cream

• 900g salmon fillets, skin and pin bones removed, cut into 2-inch pieces

• Grated zest and juice of 1 lemon

• 1/4 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 spring onions and corn and add 475ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.