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Coho Salmon and Corn Chowder with Herbed Oyster Crackers

By Michelle Biehl Abendschan
Je Mange la Ville
Coho Salmon and Corn Chowder with Herbed Oyster Crackers

Coho Chowder

Seeing that Summer is now officially over, here is one of my last Copper River Salmon posts. The latest shipment was fall Coho Salmon and I really made it count and used it for 3 (THREE) recipes!

This first one was something a bit different for me. It seems like most of my salmon experiments have been basically searing the fish in olive oil, with just a sprinkle of salt and pepper (because it’s so good just like that), but when my Coho arrived, it had a little informational card that said Coho was especially good for soups and stews.

“Hmmmm”, I thought, “I like soups and stews.” And it is fall…totally soups and stews weather. After a little searching I found a Fish Chowder recipe in Gourmet magazine that I monkeyed with a bit and ended up with a really delicious bowl of chow-dah.

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