Smoked Salmon Corn Chowder
Creamy smoked salmon corn chowder with tender red potatoes, sweet corn, thyme, and a rich half-and-half broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
3 tablespoons olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
Salt and pepper to taste
3 tablespoons flour
3 1/2 cups chicken, turkey, or vegetable stock
1/2 teaspoon dried thyme
3 medium red potatoes, diced
1/2 cup half-and-half
1 cup sweet corn kernels, fresh, canned, or frozen
4 ounces smoked salmon, plus extra for garnish
2 green onions, sliced, for garnish
Instructions
1.Heat olive oil in a large pot over medium-high heat.
2.Add onion, garlic, salt, and pepper and sauté for about 3 minutes.
3.Add flour and stir to form a roux; cook for about 30 seconds.
4.Gradually add stock, stirring well to remove lumps.
5.Add thyme and potatoes and bring to a simmer.
6.Cook for about 25 minutes, until potatoes are tender and the chowder has thickened.
7.Gently flake smoked salmon into the chowder.
8.Add half-and-half and corn and stir to combine.
9.Simmer for 10-15 minutes, until slightly thickened.
10.Serve hot and garnish with extra smoked salmon, green onions, and black pepper.
Notes
Fresh, canned, or frozen corn can be used.
Chicken, turkey, or vegetable stock can be used.
Refrigerate leftovers promptly and use within 3-4 days.
Reheat gently to preserve the creamy texture.
Find it online: https://elitesrecipes.com/smoked-salmon-corn-chowder/