Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 1 large Leek, white and light green parts only, thinly sliced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1.5 lbs (680g) Fresh Salmon Fillet, skin removed and cut into 1-inch cubes
  • 1 lb (450g) Yukon Gold Potatoes, cut into 1/2-inch cubes
  • 4 cups (960ml) Seafood Stock
  • 1 cup (150g) Sweet Corn
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 1 cup (240ml) Heavy Cream
  • 2 tbsp Fresh Dill, chopped
  • 1 tbsp Lemon Juice

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the sliced leeks and diced celery. Sauté for 5 minutes until soft and translucent.
  2. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. Pour in the seafood stock and add the cubed potatoes. Bring the liquid to a gentle boil, then reduce heat to low. Simmer for 10-12 minutes until potatoes are fork-tender.
  4. Stir in the sweet corn, 1 tsp of sea salt, and 1/2 tsp of freshly cracked black pepper.
  5. Pour the heavy cream into the pot slowly while stirring.
  6. Gently fold in the 680g of cubed salmon.
  7. Cook for 3-5 minutes until the salmon turns opaque and flakes easily.
  8. Remove from heat and stir in the lemon juice and fresh dill.
  9. Let the chowder sit for 2 minutes before ladling into bowls to allow the flavors to marry.