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Hearty Salmon Chowder
Make a hearty seafood stew like this for a welcome change to your standard family dinner. Prepared the day before, it reheats perfectly.
- 1 stick unsalted butter, plus 2 tablespoon unsalted butter, cut in small chunks
- 1 cup(s) minced onion
- 3/4 cup(s) celery or fennel, sliced thinly
- 1/2 tsp. minced garlic
- 1 1/2 cup(s) peeled, chopped yams or sweet potatoes
- 1 Tbsp. minced fresh thyme, or 1 teaspoon dried thyme
- 1 cup(s) reduced sodium chicken stock
- 1/4 cup(s) bottled clam juice
- 2 Tbsp. dry white wine
- 1 cup(s) milk
- 1 cup(s) half and half
- 1 1/2 lb. salmon cut in 1 .50-inch chunks
- 1 cup(s) fresh (or frozen) corn kernels
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- Pinch of cayenne pepper
- 1/2 cup(s) minced flat leaf parsley
- Melt the butter in a Dutch oven over medium heat. Add the onion, garlic and celery and sauté about 10 minutes until the onions are softened. Add the yams, thyme, stock (clam juice if using) and white wine. Cover and simmer until the potatoes are tender, about 10 to 12 minutes.
- The chowder can be prepared ahead to here and refrigerated up to 24 hours. Re-warm the chowder over medium heat before continuing with recipe.
- Reduce the heat to low. Add the milk and cream, salmon, corn, salt and pepper. Simmer very gently 8 minutes just to poach the salmon. Serve with butter, a pinch of cayenne and parsley on top.