Salmon and Corn Chowder

Ingredients for Salmon and Corn Chowder

• 3 cucchiai di olio d'oliva

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

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

• 1 cucchiaino di sale kosher

• 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 di panna doppia

• 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.

Avvertenza

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