- 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)
- 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.