Salmon and Corn Chowder
Rich and comforting, this delectable chowder is tastiest when made with fresh-caught fish from the Campbell River, located on the east coast of Vancouver Island, and famed for being the world's salmon capital.
Servings: 8
Ingredients
- 2 slice smoked bacon, cut into 1/8 inch cubes
- 1 tablespoon olive oil, extra virgin
- 0.5 cup leek, onion and celery, of each one
- 2 pieces garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken stock, low sodium
- 1 cup fish stock, diluted if strong
- 2 cups half-and-half cream
- 1 pound salmon, boneless and skinless, cut into 1/4 inch cubes
- 1 medium Russet potato, cut into 1/4 inch cubes
- 0.3 cup corn kernels, fresh or frozen
- 1 teaspoon dill seeds, crushed in a mortar
- 1 teaspoon anise seeds, crushed in a mortar
- 0.5 teaspoon salt
- o.5 teaspoon pepper
- 2 tablespoons chives, finely chopped
Instructions
Start the chowder:
- Cook bacon with olive oil in a heavy large saucepan over medium-low heat until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels. Add chopped leek, onion, and celery to drippings in a saucepan; sauté 3 minutes. Add the garlic and flour, stir and cook for about 2 minutes.
Cook the chowder:
- Cover with both stocks plus half and the half cream. Bring to boil, reduce the heat and simmer for 10 minutes.
- Add the diced salmon, diced potato, corn kernels, crushed dill, anise, salt, and pepper. Reduce heat and simmer until potato and salmon are tender, about 10 to 15 minutes or until soup thickens slightly. Whisk frequently to prevent sticking on the bottom of the pot.
Finish the chowder:
- Stir in chives and bacon; simmer until heated through. Taste and rectify the seasoning with salt and pepper if needed. Serve very hot with toasted bread.
Notes
Wine pairing for salmon chowder?
As a general rule, rich oily fish like salmon and cream sauces pair wonderfully with full-bodied dry white wines like oak-aged Chardonnay, White Rioja, White Burgundy, and White Pinot Noir.