Smoked Salmon Chowder

Smoked salmon, corn, and potatoes liven up this creamy chowder that absolutely pops with flavor! It's balanced, yet intense.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 1144 Calories

Ingredients

• 1 cup butter
• 1 cup all-purpose flour
• ½ cup water
• ¼ cup lemon juice
• salt to taste
• 1 ½ cups frozen corn kernels
• 2 large onions, finely chopped
• 5 cups milk
• 4 stalks celery, finely chopped
• 1 ½ tablespoons ground black pepper
• ⅓ cup chopped fresh parsley
• 8 red potatoes, cubed
• 10 slices bacon, chopped
• 5 green onions, finely chopped
• 3 carrots, finely chopped
• 1 ½ tablespoons dried dill weed
• 6 cups fish stock
• ¾ cup white wine (Optional)
• 1 ½ pounds flaked or chopped smoked salmon

Recipe Instructions

Step 1

Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.

Step 2

Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.

Step 3

Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.

Step 4

When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.