Season with additional Salish Alderwood Smoked Sea Salt, to taste (optional)
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.
Salmon and Corn Chowder with Salish® Alderwood Smoked Sea Salt is rated
5.0 out of
Rated 5 out of
Wonderful dish!"Chowders/soups" are not my norm but, Husband said I could make this every day & he wouldn't be mad...LOL. Pretty much followed recipe to the letter, which is rare for me, and it was perfect. Toasted a french baguette and cut into tiny "rounds" for dipping....also used some fresh oregano along with the
dried.....and a few dashes of hot sauce to balance the "sweet". Been looking for a "new" way to serve salmon so, thank you Saltworks & to whoever formulated this recipe!!! YaY.