Smoked Salmon Chowder
Cozy Up with Smoked Salmon Corn Chowder: A Recipe for Comfort
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Smoked Salmon Corn Chowder takes that comfort to the next level! It’s creamy, flavorful, and surprisingly easy to make. Forget bland soups – this recipe is packed with smoky salmon, sweet corn, and a hint of thyme, creating a delightful symphony of flavors in every spoonful.
We’ve taken the classic corn chowder and elevated it with the luxurious addition of smoked salmon. The salmon doesn’t just add flavor; it lends a beautiful richness and a subtle saltiness that perfectly complements the sweetness of the corn and the creaminess of the broth. This isn’t your average weeknight meal; it’s a little bit special, perfect for a cozy dinner or a satisfying lunch.
What makes this Smoked Salmon Corn Chowder so good?
- Smoked Salmon: The star of the show! It adds a unique smoky flavor and a delicate texture.
- Sweet Corn: Whether you use fresh, canned, or frozen, sweet corn brings a burst of summer sweetness.
- Creamy Texture: The combination of heavy cream and a roux creates a luxuriously smooth and comforting chowder.
- Simple Ingredients: You likely have many of these pantry staples already!
Tips for the Perfect Chowder:
- Don’t Overcook the Salmon: Gently flake the salmon into the chowder during the last few minutes of cooking to prevent it from becoming dry.
- Adjust the Thickness: If you prefer a thicker chowder, simmer for a longer period or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: Yes! Yukon Gold or red potatoes would also work well in this recipe.
Q: Can I make this chowder ahead of time?
A: Yes, you can! The flavors will actually meld together even more beautifully if you let it sit overnight. Just reheat gently before serving.
Q: Is it possible to make a lighter version of this chowder?
A: You can substitute half-and-half or milk for some of the heavy cream, but it will affect the richness and creaminess.
Q: What if I don’t have fresh thyme?
A: Dried thyme works perfectly well! Use about 1 teaspoon of dried thyme in place of 1 tablespoon of fresh.
We hope you enjoy this delightful Smoked Salmon Corn Chowder as much as we do! It’s a guaranteed crowd-pleaser and a perfect way to warm up on a cool day. Get ready to savor every spoonful!
Smoked Salmon Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 3 medium red potatoes cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup sweet corn fresh, canned, or frozen
- 4 ounces smoked salmon
- 2 tablespoons green onions sliced, for garnish
- 1 dash black pepper cracked, for garnish
Instructions
- In a large pot, warm the olive oil over medium-high heat. Toss in the onion, garlic, salt, and pepper, and sauté for about 3 minutes until the onion becomes translucent.
- Sprinkle in the flour and stir well to absorb the oil, cooking for around 30 seconds to create a roux.
- Gradually pour in the broth while stirring to avoid lumps.
- Add the thyme and diced potatoes, mixing everything together. Let it simmer until the potatoes are fork-tender and the soup has thickened, which should take about 25 minutes.
- Carefully flake the smoked salmon into the chowder, then stir in the cream and corn. Continue to simmer for another 10-15 minutes until the chowder thickens a bit more.
- Serve the chowder hot in bowls, topping with additional smoked salmon, a sprinkle of sliced green onions, and a dash of cracked black pepper if desired.
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