Salmon and Corn Chowder

Ingredients for Salmon and Corn Chowder

• 3 cucharadas de aceite de oliva

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

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

• 1 cucharadita de sal 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 de nata doble

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.