This chowder quickly became a family favorite. It’s rich, creamy, and packed with flavor, not to mention it’s a fantastic way to sneak in some nutritious veggies without anyone noticing. Every time I make it, I can almost hear the appreciative sighs as everyone digs in. Plus, there’s something so comforting about a steaming bowl of chowder on a cold day; it just feels like a warm hug in a bowl. You can use whatever you have on hand, and it still turns out delicious. Perfect for your own family after a long day!
I love that it combines the smokiness of salmon with the sweetness of corn and the heartiness of potatoes, so it appeals to all kinds of taste buds. I often make extra to ensure I have leftovers for lunch, just like my mom used to do. It’s easy to forget the simple joys of cooking when life gets hectic, but every time I make this chowder, I’m reminded how food can bring families together. So, let’s get started on creating something delightful for your loved ones!
How to Make Smoked Salmon Corn Chowder
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- 3 1/2 cups broth (chicken, turkey, or vegetable)
- 1/2 teaspoon dried thyme
- 3 medium-sized red potatoes, diced
- 1/2 cup cream (half-and-half)
- 1 cup canned, frozen, or fresh sweet corn
- 4 ounces smoked salmon, flaked, plus extra for garnish
- 2 green onions, sliced (optional, for garnish)
Directions
Start by heating the extra virgin olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, along with a generous pinch of salt and pepper. Sauté for about 3 minutes, until that lovely onion becomes translucent.
Next, sprinkle the flour into the mixture, stirring it well so that it absorbs the oil. Cook this roux for about 30 seconds to cook out the raw flavor of the flour.
Slowly pour in the broth while continually stirring to prevent any lumps from forming. Add the dried thyme and the diced red potatoes, mixing everything together before bringing it to a simmer. Let it cook for about 25 minutes, or until the potatoes are fork-tender and the chowder has thickened slightly.
Once the potatoes are ready, gently fold in the flaked smoked salmon, followed by the cream and sweet corn. Allow the chowder to simmer for another 10-15 minutes to meld the flavors and thicken a bit more.
When you’re ready to serve, ladle the chowder into bowls. Top each with additional smoked salmon, a sprinkle of sliced green onions, and if you like, a light dusting of cracked black pepper. This chowder is best enjoyed hot and shared with loved ones—enjoy!
Storing Suggestion
If you have leftovers (which is always a plus!), store the chowder in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of broth or cream to loosen it up if necessary.
Cooking Tips
You can easily elevate the flavors by adding a splash of lemon juice right before serving. If you’re short on time, feel free to substitute the smoked salmon with canned salmon or even cooked shrimp. They will also bring a lovely flavor to the chowder!
Serving Suggestions
This chowder is delicious on its own, but pairs wonderfully with crusty bread or a fresh side salad. For a complete meal, consider serving it alongside a crisp white wine or a refreshing iced tea. The flavors are so nice together!
Ingredient Substitutions
If you’re looking for alternatives, you may replace the red potatoes with Yukon gold potatoes or even sweet potatoes. For a lighter chowder, you can substitute half of the cream with evaporated milk or a plant-based milk if you prefer a non-dairy option.
Seasonal Variations
In the fall, consider adding diced butternut squash or pumpkin for a seasonal twist. In the summer, fresh veggies like zucchini or bell peppers can enhance the chowder and add more color and nutrients!
Allergen Information
This recipe contains dairy and gluten due to the cream and flour. If you have a gluten intolerance, use a gluten-free flour blend for the roux. For dairy-free versions, opt for coconut cream or a dairy-free half-and-half substitute.
Frequently Asked Questions
Can I use other types of fish instead of smoked salmon?
Absolutely! If you’re not a fan of smoked salmon, you can use other types of fish like cooked shrimp, crab meat, or even canned salmon for a different but delightful chowder experience.
How can I make this chowder vegetarian?
To make this chowder vegetarian, simply replace the smoked salmon with sautéed mushrooms or roasted vegetables. You can also omit the fish entirely and add some extra corn or potatoes for heartiness.
Is it possible to freeze the chowder?
Yes, you can freeze this chowder! Just be aware that the texture of the cream may change upon thawing. It’s best to freeze it before adding the cream. Thaw it in the fridge and then stir in the cream when reheating.
Can I make this chowder in a slow cooker?
Certainly! To make it in a slow cooker, sauté the onion and garlic first, then add all ingredients except the cream and salmon into the slow cooker and cook on low for 6-8 hours. Add the cream and salmon a few minutes before serving.
What can I do if my chowder is too thick?
If the chowder ends up too thick, don’t worry! You can easily thin it out by adding a bit more broth or cream while reheating until it reaches your desired consistency.
How can I make this recipe quicker for a busy weeknight?
To save time, consider using pre-chopped vegetables and canned corn instead of fresh. You can also use rotisserie chicken in place of the salmon to speed up the preparation without sacrificing flavor.
Smoked Salmon Corn Chowder
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 large onion chopped
- 2 cloves garlic finely chopped
- salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 3 1/2 cups broth (chicken, turkey, or vegetable)
- 1/2 teaspoon dried thyme
- 3 medium-sized red potatoes cut into cubes
- 1/2 cup cream (half and half)
- 1 cup sweet corn (fresh, canned, or frozen)
- 4 ounces smoked salmon (about 1/2 cup, plus more for topping)
- 2 green onions sliced for garnish (optional)
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.
