Fresh Wild Pacific Coho Salmon And Corn Chowder - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
1 cup diced celery hearts
1/2 red onion, diced
1 carrot, peeled and diced
1 small sweet red bell pepper, chopped
1 small sweet yellow bell pepper, chopped
3 Yukon Gold potatoes, peeled and diced, or more to taste
2 cups fish stock
2 (8 ounce) bottles clam juice
2 ears corn, removed from cob
1 pound coho salmon - skinned, boned, and chopped into 1-inch pieces
1 cup heavy whipping cream
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh thyme
1 teaspoon chopped fresh tarragon
kosher salt and ground black pepper to taste
1 pinch chopped fresh parsley (optional)

Preparation

Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.