Alaskan Sockeye Salmon Chowder

Alaskan Sockeye Salmon Chowder

Ingredients

• 4 tbsp butter
• 1 medium white onion, diced
• 3 celery stalks, diced
• 1 tbsp minced garlic
• 2 corn cobs, with the corn cut off (save the cobs for simmering)
• 1 tsp salt
• ½ tsp pepper
• 1 tsp paprika 
• ½ tsp red pepper flakes
• 1 tbsp capers, chopped
• 1 tsp dijon
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 lb gold potatoes, diced into ½” cubes
• 2 cans Oregon’s Choice Alaskan Sockeye Salmon
• 2 bay leaves
• 4 oz cream cheese, softened
• ½ cup heavy cream

Optional Garnishes

• Drizzle of heavy cream
• Fresh parsley
• Fresh corn
• Jalapeno slices
• Lemon slices

Directions

1. Heat a large heavy bottomed pan over medium high heat. 
2. Add the butter. Once melted, add the onion and celery. Saute for about 2-3 minutes, then add the minced garlic and saute for another minute. Add the corn and stir. 
3. Add the salt, pepper, paprika, red pepper flakes, capers, and dijon. Saute for about 1 minute, then add the tomato paste and saute for another minute.
4. Add the vegetable broth, potatoes, and salmon. Add the shaved corn cobs and bay leaves to the pot. Stir and bring to a simmer. Once simmering, reduce the heat to medium-low and cover. Simmer for about 25-30 minutes, stirring occasionally, until the potatoes are tender. 
5. Remove the corn cobs and bay leaves. 
6. Stir in the cream cheese and heavy cream until smooth. Dish up and garnish as desired!