Smoked Salmon & Corn Chowder

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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.

Serves 4

 

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