Smoked Salmon and Corn Chowder
Dan
This may be made without corn, but I like corn with salmon. You could also add small oysters, too. {Lee Bailey’s Cooking for Friends]
ingredients
- 3 tablespoons unsalted butter
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped celery
- 2/3 cup finely chopped red bell pepper
- 2 tablespoons flour
- 3 cups hot chicken broth
- 2 cups low-fat milk
- 1/2 teaspoon salt
- black pepper to taste
- 2 cups canned corn, drained
- 4 ounces smoked salmon, chopped into pea-size pieces
- chopped fresh parsley, dill, or chervil to taste
directions
- 1
Melt the butter in a large saucepan.
- 2
Sauté the onion, celery, and red bell pepper over medium heat until wilted and onion is just beginning to brown, about 8 to 10 minutes.
- 3
Stir in flour and cook, stirring constantly, for another minute or so.
- 4
Add the chicken stock and cook for 2 to 3 minutes, stirring.
- 5
Add the milk and turn heat back to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
- 6
Add salt, pepper, and corn. Bring back to a simmer and turn off heat.
- 7
Stir in salmon. Serve with a sprinkling of chopped herbs.
Source: Dan
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