Salmon & Corn Chowder with Lemon

Salmon & Corn Chowder with Lemon
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How can you resist the creamy goodness of a fish chowder, with the added zesty zip of lemon? This version uses salmon, corn, and potatoes, with the bite of red pepper flakes and rich garlic in a creamy chowder that is pretty enough for company and tasty enough to serve any day of the week.
Salmon & Corn Chowder with Lemon
Print Recipe
How can you resist the creamy goodness of a fish chowder, with the added zesty zip of lemon? This version uses salmon, corn, and potatoes, with the bite of red pepper flakes and rich garlic in a creamy chowder that is pretty enough for company and tasty enough to serve any day of the week.
Ingredients
Servings:
Instructions
  1. Add the oil to a large saucepan or Dutch oven and heat over a medium setting.
  2. Saute the onions, salt, red pepper flakes, and black pepper, for about 5 minutes or until the onion is translucent.
  3. Add the chopped celery and minced garlic, continuing to stir as you saute.
  4. Add the potatoes to the saucepan and cook, stirring constantly, for about 5 minutes.
  5. Now, add the chopped green onions and corn, and cook for 2 minutes to heat.
  6. Add the flour, and stir to coat all the vegetables.
  7. Stir in 2 cups of the stock and bring the mixture to a boil, stirring until it thickens. Stir in the remaining 2 cups of stock until the mixture is smooth.
  8. Reduce heat, cover and simmer for 15 minutes until the potatoes are almost done.
  9. Add the cream, and continue to simmer, uncovered for about 5 more minutes.
  10. Stir in the salmon and lemon zest gently, so the salmon remains intact. Cook for about 3 to 4 minutes until the salmon is just done.
  11. Add the lemon juice and green onion, stirring gently just before you serve.
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