Here’s an incredibly easy and fast chowder that is adapted from Cooking Light. What appears to be a simple corn chowder is made surprisingly luxurious with the addition of smoked salmon. Rather than over power, the salmon adds a slightly smoky touch while boosting the protein in the soup making it a substantial dinner option. Pair the soup with some crusty bread and dinner is served.
SMOKED SALMON & CORN CHOWDER
2 tablespoons unsalted butter
1 cup finely chopped onion
1 large carrot, diced
1 stalk celery, diced
1 red bell pepper, diced
1 1/2 cups sweet corn
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 cups water
1 1/3 cups 2% milk
1/2 cup half & half
2 1/2 tablespoons all-purpose flour
1 3.5 ounce package smoked salmon, torn into small pieces
- Melt the butter in a large saucepan over medium-high heat.
- Add the onion, carrot, celery, red bell pepper and corn. Stir well and season with the salt and ground red pepper. Saute for 4 minutes.
- Add the water and bring to a boil; reduce the heat to medium and cook for 8 minutes or until the vegetables are tender.
- Combine the milk, half and half and flour in a medium bowl. Stir until no lumps remain.
- Add the milk mixture to the vegetables and bring to a boil.
- Cook for 1 minute or until slightly thickened, stirring constantly.
- Stir in the salmon and cook for an additional minute or until heated through.