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Smoked Salmon Chowder

Author Jacqueline Riekena of West Des Moines

Ingredients

  • 2 salmon fillets skin removed
  • Fisherman’s Seafood Spectacular Seasoning available at Walmart or any seafood seasoning

CREAM-STYLE CORN:

  • 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

Instructions

For salmon:

  • 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 from Jacqueline Riekena of West Des Moines.