Salmon and Corn Chowder with Salish® Alderwood Smoked Sea Salt Share Share Facebook Share on Twitter Share on Pinterest Email to a Friend Pops of sweet corn, tender salmon and smoked salt round out this wonderful chowder when served with a slice of crusty bread. Key Ingredient(s) Salish® Alderwood Smoked Sea Salt—Fine grain Servings: 6Preparation Time: 15 minutesCook Time: 20 minutes Save this recipe Share Print Share Facebook Share on Twitter Share on Pinterest Email to a Friend Ingredients 1 pound fresh salmon filet, rinsed, patted dry and cut into 1-inch pieces 2 cups fresh corn kernels (about 2 ears of corn, shucked) 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 2 medium stalks celery, sliced thin ¾ pound baby potatoes, cut into ¼-inch pieces 2 cups chicken broth 1 ½ cups heavy cream 2 teaspoons Salish Alderwood Smoked Sea Salt—Fine grain, or to taste ¼ teaspoon dried dill ¼ teaspoon dried oregano leaves 2 tablespoons all-purpose flour Fresh cracked black pepper, to taste Chopped Italian parsley, for garnish Season with additional Salish Alderwood Smoked Sea Salt, to taste (optional) Directions Heat a soup pan or stockpot over medium heat. Add the olive oil, and then add onions and garlic. Sauté for about 2 minutes or until soft. Stir in celery and potatoes. Cook for about 3 minutes. Add the chicken broth, heavy cream, Salish salt, dried dill and dried oregano leaves to the pot. Heat to a simmer and then gently simmer until potatoes are almost tender, about 10-15 minutes. Ladle about ½ cup of the broth into a small bowl. Whisk in the flour until all the lumps are smooth. Return the flour and broth mixture to the pan. This will help thicken the chowder. Add the salmon and corn kernels to the pan. Gently simmer for about 5 minutes or until the salmon is cooked through and the chowder has thickened slightly. Garnish with chopped parsley and season with pepper and additional Salish salt to taste. Serve with bread or crackers.