Smoked Salmon Chowder
2 salmon fillets, skin removed
Fisherman’s Seafood Spectacular Seasoning (available at Walmart) or any seafood seasoning
8 cups fresh sweet corn kernels cut from cob
¼ cup butter
½ cup milk or half-and-half
2 teaspoons cornstarch
½ teaspoon salt
¼ cup each chopped celery, white onion, and green sweet pepper
1 garlic clove, minced
3 tablespoons butter
1 14½-ounce can chicken broth
1½ cups uncooked diced peeled potatoes
1 cup shredded carrots
1½ teaspoons salt
½ teaspoon black pepper
¼–¾ teaspoon fresh chopped dill
1 cup half-and-half
1 cup heavy whipping cream
2 tablespoons butter (optional)
2 tablespoons flour (optional)
1¾–2 cups fully cooked smoked salmon, shredded into small pieces
½ teaspoon Fisherman’s Seafood Spectacular seasoning
Optional garnishes: chopped fresh dill, chopped chives, and/or cracked black pepper
- Preheat smoker to 180° F. Turn up smoker to 225°F. Cube salmon into small pieces as it will naturally pull apart during smoking. Place on foil. Season lightly with Seafood Fisherman’s Seafood Spectacular seasoning. Smoke salmon for up to 2 hours or until internal temperature reaches 180°F. Remove from grill and refrigerate 4 to 6 hours or overnight to cure salmon.
To make Cream-Style Corn:
- Combine corn, butter, and water to cover in a heavy saucepan. Cover and cook over medium heat 10 minutes or until corn is done, stirring occasionally. Do not drain corn.
- Combine milk or half-and-half, cornstarch, and salt, beating with a wire whisk until cornstarch is blended. Add to corn mixture, stirring well. Cover and cook 3 minutes or until thickened and bubbly, stirring often.
- In a large saucepan sauté celery, onions, sweet pepper, and garlic in butter until all vegetables are tender. Add broth, potatoes, carrots, salt, pepper, and dill.
- Reduce heat; cover and simmer 40 minutes or until all vegetables are nearly tender. Stir in creamed corn, half-and-half, and whipping cream. If chowder needs to be thickened, melt butter and add flour as needed to form a paste, then stir 1 or 2 teaspoons into soup until desired consistency is reached.
- Add flaked smoked salmon pieces and the ½ teaspoon seafood seasoning. Simmer 20 minutes or until heated through.
- If desired, garnish with dill, chives, and/or cracked black pepper. Any combination works.
- Makes 8 servings or about 2 quarts.
Recipe courtesy Jacqueline Riekena of West Des Moines.