Ingredients:
- 2 tbsp butter
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 3 sprigs fresh tarragon or ½ tsp dried tarragon leaves
- 2 tbsp flour
- 1 bay leaf
- 1.5 litre/6 cups fish stock or chicken stock
- 2 medium potatoes, chopped
- 2 corn cobs (for flavor, discarded later)
- 500g/1 lb salmon fillet, cut into bite-sized pieces
- 250g/1 1/2 cups fresh corn kernels
- 250ml/1 cup double/heavy cream
- Salt and pepper to taste
Preparation:
Start by preparing your vegetables: chop the onion and celery, slice the carrots, mince the garlic, and cut the corn kernels off the cob, reserving the cobs for flavor. In a large soup pot, melt 2 tbsp of butter over medium heat. Sauté the chopped onions, celery, and carrots for 5 minutes until softened. Add the minced garlic and chopped tarragon, cooking for an additional 30 seconds. Sprinkle the flour over the vegetables and stir to combine, creating a roux.
Pour in the fish stock (or chicken stock if preferred) and add the bay leaf, chopped potatoes, and corn cobs. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove the corn cobs with tongs and discard them. Add the bite-sized salmon pieces and fresh corn kernels to the pot, allowing them to cook for another 10 minutes until the salmon is tender and flaky.
Stir in the heavy cream, ensuring it’s well incorporated. Season the chowder with salt and pepper to taste. Serve this creamy salmon chowder hot, garnished with fresh tarragon or a drizzle of cream for an extra touch of indulgence. This recipe is perfect for a cozy dinner or a comforting lunch, offering a rich blend of flavors and textures that will satisfy any seafood lover.
Enjoy this hearty and flavorful salmon chowder, a dish that’s sure to become a favorite in your recipe collection!
