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Smoked Salmon Corn Chowder Recipe

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This Smoked Salmon Corn Chowder is a creamy, comforting soup that perfectly balances the smoky richness of salmon with the sweetness of corn and hearty red potatoes. Enhanced with savory onions, garlic, and a hint of thyme, this chowder is ideal for a satisfying meal that’s both flavorful and easy to prepare.

Ingredients

Main 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 (about 1/2 cup), plus extra for garnish
  • 2 green onions, sliced, for garnish (optional)

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion, minced garlic, salt, and pepper. Sauté while stirring occasionally until the onion becomes translucent, about 3 minutes, releasing their fragrant flavors.
  2. Make the Roux: Sprinkle flour into the pot and stir thoroughly to absorb the oil and form a roux. Continue cooking the mixture for approximately 30 seconds to eliminate the raw flour taste and develop thickness.
  3. Add Stock Gradually: Slowly pour in chicken, turkey, or vegetable stock a little at a time, stirring continuously to prevent lumps and ensure a smooth base for the chowder.
  4. Simmer with Potatoes and Thyme: Add dried thyme and diced potatoes to the pot, stirring to combine. Bring the mixture to a gentle simmer and cook until the soup thickens and the potatoes become tender when pierced, about 25 minutes.
  5. Finish the Chowder: Flake the smoked salmon gently into the chowder. Stir in the half and half and corn kernels, mixing well. Simmer for an additional 10 to 15 minutes until the soup thickens slightly and the flavors meld together.
  6. Serve and Garnish: Ladle the chowder into bowls. Garnish with extra smoked salmon, sliced green onions, and a few turns of freshly cracked black pepper, if desired. Serve immediately to enjoy the chowder at its best.

Notes

  • You can use fresh, frozen, or canned sweet corn kernels according to preference or availability.
  • Adjust salt and pepper to taste while cooking and before serving.
  • For a richer chowder, consider using heavy cream instead of half and half.
  • Leftover chowder can be refrigerated for up to 3 days; reheat gently to prevent curdling.
  • Gluten-free flour substitutes can be used to make this chowder gluten free.

Find it online: https://yumntasty.com/smoked-salmon-corn-chowder-recipe/