Salmon & Corn Chowder

Select Wild OR Responsibly Farm Raised Salmons, or a blend of both!

Recipe makes 4 to 6 soup portions 

4 Celery Stalks, thinly sliced

1 Fennel Bulb, core removed and tough stems cut off and discarded; thinly slice the remaining fennel bulb

2 Leeks, white and pale greens only, thinly sliced

2 tsp. Granulated Garlic OR 2 cloves Fresh Garlic, thinly sliced

1 pound Yukon Gold Potatoes, peeled and small diced

3 cups Vegetable Broth or Fish Stock

10 oz. (bag) Frozen Sweet Corn or 2 cups Fresh Corn Kernels

1 pound Skinless Salmon, medium diced

½ cup Heavy Cream, optional

1/4 cup Parsley Leaves, chopped

Reserved Fennel Fronds if available, chopped


Heat a large pot over medium high heat; when hot add enough grapeseed oil to coat the bottom of the pot. Add the celery, fennel and leeks and sauté until tender, about 5 to 6 minutes. Add the garlic, potatoes and broth and bring the mixture to a boil. Reduce the heat to low, cover the pot and simmer the soup until potatoes are tender when pierced with a fork. Stir in the corn and season lightly with sea salt and fresh pepper.

Transfer half of the soup to the container of a blender; place the lid on the container tightly. Using caution when blending hot liquids and starting on the lowest speed, puree the soup until smooth. Stir the puree back into the soup base and bring the entire soup to a simmer. Stir in the salmon, and the heavy cream if you are using it. Cover the pot and allow the salmon to poach in the hot soup for 1 or 2 minutes until the fish is just barely cooked through. Taste soup and season with sea salt and fresh pepper as needed.

Ladle the soup into serving bowls and garnish with the parsley and fennel.


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