Salmon and Corn Chowder

Ingredients

• 2 stalks celery cut into 1/2-inch slices
• 4 cups chicken stock see 
• 1.5 cups corn kernels ( 2 ears)
• 0.3 cup optional: dill fresh minced
• 1 bunch spring onion coarsely chopped
• 1 cup cup heavy whipping cream 
• 1  juice of lemon grated
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 8 ounces potatoes - remove skin red unpeeled cut into 1-inch cubes
• 2 pounds salmon fillet cut into 2-inch pieces
• 1.3 teaspoons pepper white freshly ground

Equipment

• bowl
• sauce pan
• oven
• grill
• dutch oven

Directions

1. Prepare a campfire or wood-fired grill for cooking with indirect heat.
2. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes.
3. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
4. Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes.
5. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
6. Serve in bowls, topped with the dill.
7. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 200
8. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.