Salmon and Corn Chowder
Serves 6 as a main course


3 7.5oz cans Chinook & Company salmon
2 tablespoons olive oil
1 leek, white and light green parts only, cleaned and chopped
2 ribs of celery, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large tomato, seeded and diced
1 cup fresh corn kernels
¼ cup sherry wine
2 medium sized Yukon gold potatoes, peeled and diced into ½” cubes
6 sprigs of fresh thyme
2 bay leaves
3 8oz bottles clam juice or 3 cups fish stock
1 cup water
¾ cup heavy whipping cream
1 teaspoon sugar
2 tablespoons fresh tarragon roughly chopped
2 tablespoons fresh dill roughly chopped



Heat olive oil in a large heavy bottom soup pot or Dutch oven. Add leeks and celery and sauté over medium heat until soft about 3 minutes. Add the tomatoes, corn, salt and pepper and sauté for 3 more minutes, stirring occasionally. Add the sherry wine and scrape the bottom of the pot to remove any brown bits from the bottom, cook for one minute. Add the potatoes, thyme, bay leaves, clam juice or fish stock and water. Bring to a boil and reduce to a simmer, simmer uncovered until potatoes are fork tender, about 12-15 minutes.

Remove soup from heat, discard thyme sprigs and bay leaves, then carefully transfer half of the soup to a blender (do this in batches) Add the blended soup back to the pot and return to the stove at low heat. Add remaining ingredients, whipping cream, sugar, salmon, tarragon and dill and stir to combine. Taste and adjust seasoning if needed.

Serve in bowls, topped with dill and a drizzle of olive oil.