Celestial Coho Chowder
Celestial Coho Chowder is a hearty and satisfying dish that's perfect for a cold winter night. The combination of salmon, clams, and corn gives it a rich and complex flavor, while the vegetables add a touch of sweetness and crunch. This chowder is sure to warm you up from the inside out.
This recipe was inspired by a trip to the Pacific Northwest, where I had the pleasure of eating some of the freshest seafood I've ever tasted. The salmon was sockeye, caught in the icy waters of the Puget Sound, and the clams were dug from the beds just off the coast. The corn was local, sweet and juicy. I knew I had to recreate this dish at home, and after much experimentation, I came up with this recipe. It's not quite the same as the one I had in Seattle, but it's pretty damn close.
Prep time: 15 | Cook time: 30 | Serves: 6
Ingredients
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1 pound celery, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans of diced tomatoes with juice
Instructions
- Place the potatoes, carrots, celery, onion, green bell pepper, red bell pepper, garlic, and tomatoes in a large pot.
- Pour enough water over the vegetables to cover by 2 inches.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
- Stir in the salmon, clams, and corn.
- Simmer for 5 minutes more, or until the salmon is cooked through.
- Serve hot.
- Garnish with fresh parsley, if desired.
Why It Works
- The combination of salmon, clams, and corn gives this chowder a rich and complex flavor.
- The vegetables add a touch of sweetness and crunch, and the broth is packed with flavor from the fish and seafood.
- This chowder is easy to make and can be tailored to your own taste preferences.
- It's a hearty and satisfying dish that's perfect for a cold winter night.