Smoked Salmon Corn Chowder

A classic chowder is reimagined with sweet corn, tender red potatoes, and hot-smoked salmon perfect for late-summer evenings or cozy fall nights.

Calories

199

Carbohydrates

37g

Protein

10g

Potassium

338mg

Fiber

10g

Sugar

15g

Ingredients

1/4 cup unsalted butter, divided
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
3 cups thawed frozen corn kernels or fresh corn (about 4 ears)
2 celery stalks, trimmed and finely chopped (about 1 cup)
2 medium shallots, finely chopped (about 1/2 cup)
1 thyme sprig
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 quart chicken stock
8 ounces small red potatoes, scrubbed and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon Old bay seasoning, plus more for garnish
1/4 cup heavy cream
8 ounces hot-smoked salmon fillets, skin and bloodline removed, flaked into small pieces
Sliced scallions, for garnish

Melt 2 tablespoons butter in a small skillet over medium. Whisk in flour; cook, whisking constantly, until roux is a light blond color, 1 to 2 minutes. Scrape roux into a separate small bowl; set aside.
Heat oil in a large Dutch oven over medium. Add crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add corn kernels, celery, shallots, thyme, salt, and black pepper; cook, stirring occasionally, until shallots and celery are softened, about 5 minutes. Stir in chicken stock, potatoes, and Old Bay seasoning; bring to a vigorous simmer over medium-high. Reduce heat to low, and simmer, stirring occasionally, until potatoes are just tender, about 8 minutes.
Stir roux into mixture in Dutch oven; cook over low, stirring often, until chowder thickens and flour taste is cooked out, about 5 minutes. Remove from heat. Stir in heavy cream and remaining 2 tablespoons butter. Gently stir in smoked salmon. Garnish chowder with scallions and Old Bay seasoning.