Smoked Salmon Corn Chowder

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  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup red pepper, chopped
  • 2 cloves garlic, minced
  • 1 medium russet potato, peeled & diced
  • 2 cups chicken broth
  • 1 8-ounce bottle clam juice
  • 1 15-ounce can creamed corn
  • 2 cups fresh or frozen corn
  • 1/2 cup heavy cream
  • 1 teaspoon liquid smoke
  • 1/2 cup smoked salmon
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Pinch cayenne
  • Pinch freshly grated nutmeg
  • 2 teaspoons fresh dill, chopped, plus more to garnish


Heat oil in a large saucepan over medium heat.
Add onion and pepper and cook until soft, about 5 minutes.
Add garlic and cook 2 minutes, add diced potatoes and cook for 5 minutes.
Add broth and cook for about 15 minutes, or until potatoes are soft and starting to fall apart. Mash some of potatoes with the back of a spoon or a potato masher.
Add remaining ingredients, and cook until heated through.
Adjust seasoning and ladle into bowls. If desired, top with pat of butter and sprinkling of dill.

Recipe from Central Market Poulsbo - Culinary Resource Center
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