Friday, October 1, 2010

Salmon, shrimp, and corn chowder

This was freaking amazing.

Recipe: Salmon, Shrimp and Corn Chowder
Adapted from, original author Mary Karlin
Serves 2 to 4

2      Tbsp olive oil
1      stalk of celery, cut into 1/2" slices
2      unpeeled small red potatoes, cut int 3/4" cubes
1/2    tsp salt
1/2    tsp ground white pepper
2-3   green onions, coarsely chopped, including the green parts
1       ear of corn, cut out the kernels
2       cups fish or chicken stock
1/2    cup half and half  (or heavy cream)
1       lb salmon fillets, skin and pin bones removed, cut into 1" pieces
8-10  shrimps, shelled
grated zest and juice of 1/2 lemon
2       Tbsp minced fresh dill

  1. Heat olive oil in large saucepan over medium heat.  Saute the celery for 2 mins. Add potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.Add green onions, corn and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are almost tender.
  2. Add half and half, uncovered, simmer until potatoes are completely soft, about 3 mins. Stir in salmon, shrimps and lemon zest. Simmer gently until the seafood are cooked through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste.  Sprinkle dill on top when serve.