Smoked Salmon Chowder

Smoked Salmon Chowder puts butter, strips smoked bacon and yellow onion at the center of a seafood recipe and finishes in about 60 minutes, enough for 4 -6 servings.

• Yield 4 -6 servings
• Ready in 60 minutes
• Prep 20 minutes
• Cook 40 minutes

Ingredients

• 2 tablespoons butter
• 4 strips smoked bacon (diced)
• 1 large yellow onion (minced)
• 1 large carrot (peeled and finely diced (or about 7 baby carrots))
• 1 medium celery rib (finely diced)
• 2 cloves garlic (finely minced)
• 1 medium red bell pepper (finely diced)
• ¼ cup plus 2 tablespoons all-purpose flour
• 5 cups 1% or higher fat milk
• 12 ounces frozen sweet corn kernels
• 1 cup diced smoked salmon (about 6 ounces)
• 1/2 tablespoon salt
• ¼ teaspoon tabasco sauce
• ½ teaspoon ground black pepper
• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh dill

Instructions

1. In a large saucepan, melt the butter over medium heat. Add the bacon and cook until it renders its fat and starts to crisp, about 5 minutes. Add the onion and cook until soft, about 5 minutes. Add the carrot, celery, garlic and bell pepper and cook for 5 minutes more, stirring occasionally.
2. Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes. Gradually whisk in the milk. Bring the soup to a simmer over medium heat, stirring constantly to avoid scorching. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
3. Stir in the corn kernels and smoked salmon. Heat through for about 5 minutes. Season with salt, Tabasco, pepper, lemon juice and dill. Taste a bit of the soup and add more salt and fresh dill as needed.
4. Serve immediately. The soup can also be cooled to room temperature and then refrigerated for up to 2 days. Reheat slowly on the stove, stirring often. Add more milk gradually if the soup is too thick.

Loosen a leftover bowl with a splash of water when you reheat it.