Smoked Salmon Corn Chowder
Warm up with this comforting and delicious chowder, perfect for busy weeknights or a cozy weekend meal!
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.