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- Preparing Time: 1 hour and 2 minutes
- Total Time: -
- Served Person: 4
- 1 tablespoon vegetable oil
- 1 cup heavy whipping cream
- 1 tablespoon butter
- kosher salt and ground black pepper to taste
- 2 cups fish stock
- 3 tablespoons chopped fresh dill
- 1 teaspoon chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 1 carrot, peeled and diced
- 1 cup diced celery hearts
- 1/2 red onion, diced
- 1 small sweet red bell pepper, chopped
- 1 small sweet yellow bell pepper, chopped
- 3 yukon gold potatoes, peeled and diced, or more to taste
- 2 (8 ounce) bottles clam juice
- 2 ears corn, removed from cob
- 1 pound coho salmon - skinned, boned, and chopped into 1-inch pieces
- 1 pinch chopped fresh parsley (optional)
- Carbohydrate 38.8
- Cholesterol 143
- Fat 36.9
- Protein 33.5
- Sodium 866
- Calories 609 calories;
Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes. Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes. Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.
