Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don’t know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
Ingredients
- 3 tablespoons butter, divided
- 3 cups fresh white corn kernels
- 1 teaspoon dried tarragon
- 1 pound bacon
- 1 large onion, chopped
- 3 cups chicken stock, or as needed
- 6 potatoes, diced
- ¼ cup chopped fresh flat-leaf parsley
- 4 cloves garlic, chopped
- 1 teaspoon dried celery flakes
- ½ teaspoon paprika
- ½ cup half-and-half
- salt and ground black pepper to taste
- ¼ cup shredded Cheddar cheese, or as needed (Optional)
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
Step 3
Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
Step 4
Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
Step 5
Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
Step 6
Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
Step 7
Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
Cook’s Note:
You can add smoked salmon about 10 minutes before the end of the cooking time. Smoked salmon is strong; start with a couple ounces, then add more to taste. Season with salt and pepper just before adding the butter and cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 362 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 37% |
Cholesterol42mg | 14% |
Sodium790mg | 34% |
Total Carbohydrate43g | 16% |
Dietary Fiber6g | 20% |
Total Sugars4g | |
Protein14g | |
Vitamin C40mg | 201% |
Calcium81mg | 6% |
Iron2mg | 12% |
Potassium1025mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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