Creamy Corn Chowder with Smoked Salmon

Deliciously Creamy Corn and Salmon Chowder

Embark on a flavor journey with this mouthwatering corn and salmon chowder! It marries the sweetness of corn with the smoky richness of salmon, creating a delightful dish that’s perfect for any occasion.

Cooking Time

Total Cooking Time: 30 minutes

Ingredient List

• 1/4 cup unsalted butter, divided
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• 3 cups frozen or fresh corn (around 4 ears, thawed)
• 2 celery stalks, finely chopped (about 1 cup)
• 2 medium shallots, chopped (roughly 1/2 cup)
• 1 sprig of thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 quart chicken stock
• 8 ounces small red potatoes, cleaned and diced into 1-inch pieces (approximately 2 cups)
• 1/2 teaspoon Old Bay seasoning, plus extra for garnish
• 1/4 cup heavy cream
• 8 ounces hot-smoked salmon, skin and bloodline removed, flaked into small pieces
• Sliced scallions for garnish

Cooking Directions

Start by melting two tablespoons of butter in a small skillet over medium heat. Whisk in the flour, and cook continuously for 1 to 2 minutes until the mixture becomes a light blond roux. Transfer the roux to a bowl and set aside for later.

In a large Dutch oven, warm the olive oil over medium heat, then add the crushed red pepper. Sauté for about 30 seconds until fragrant. Toss in the corn, celery, shallots, thyme, salt, and black pepper. Cook and stir occasionally until the shallots and celery soften, around 5 minutes.

Pour in the chicken stock, add the diced potatoes, and sprinkle in the Old Bay seasoning. Bring the mixture to a rolling simmer on medium-high heat. Once boiling, lower the heat and let it simmer for about 8 minutes, stirring occasionally until the potatoes are nearly tender.

Stir the roux back into the chowder, allowing it to gently thicken over low heat for about 5 minutes while continuing to stir. Once thickened, remove from the heat, and mix in the heavy cream and the remaining butter. Finally, fold in the flaked smoked salmon, and garnish the chowder with scallions and a sprinkle of Old Bay seasoning.

This creamy corn and salmon chowder can be stored in an airtight container in the refrigerator for up to three days, though it’s unlikely to last that long!