Salmon And Corn Chowder

• 3 tablespoons olive oil
• 2 stalks celery, cut into 1/2-inch slices
• 8 ounces unpeeled small red potatoes, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 1/4 teaspoons freshly ground white pepper
• 1 bunch green onions, coarsely chopped, including half of greens
• 1 1/2 cups corn kernels (about 2 ears)
• 4 cups fish or chicken stock
• 1 cup heavy cream
• 2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
• Grated zest and juice of 1 lemon
• 1/4 cup minced fresh dill

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 saute the celery for 3 minutes. 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.
3. 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. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
4. Serve in bowls, topped with the dill.

olive oil, stalks celery, red potatoes, kosher salt, freshly ground white pepper, green onions, corn kernels, fish, heavy cream, salmon, lemon, fresh dill

Taken from www.epicurious.com/recipes/food/views/salmon-and-corn-chowder-352990 (may not work)