Salmon and Corn Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as a main course
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 3 tablespoons olive oil
- grated zest and juice of 1 lemon
- 1/4 cup minced fresh dill
- Carbohydrate 31 g(10%)
- Cholesterol 142 mg(47%)
- Fat 45 g(69%)
- Fiber 4 g(16%)
- Protein 40 g(80%)
- Saturated Fat 15 g(77%)
- Sodium 828 mg(34%)
- Calories 688
Preparation 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. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
Preparation 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. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
