Name: Salmon and Corn Chowder
Yield: Serves 6 as a main course
Ingredients: 3 tablespoons olive oil; 2 stalks celery, cut into 1/2-inch slices; 8 ounces unpeeled small red potatoes, cut into 1-inch cubes; 1 teaspoon kosher salt; 1 1/4 teaspoons freshly ground white pepper; 1 bunch green onions, coarsely chopped, including half of greens; 1 1/2 cups corn kernels (about 2 ears); 4 cups fish or chicken stock; 1 cup heavy cream; 2 pounds 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

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Salmon and Corn ChowderEd Anderson

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

Recipe notes

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