Out West Smoked Salmon Corn Chowder
Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Corn Chowder a Pacific Northwest favorite.
Servings: 8
Ingredients
- 3 tbsp butter
- ⅓ cup flour
- ½ cup celery diced
- ½ cup shallot diced
- ½ cup red bell pepper diced
- ½ cup white cooking wine
- 1 ½ cups red and white baby potatoes sliced in rounds
- 6 cups chicken broth
- ½ lb smoked salmon roughly broken into pieces
- 1 cup corn
- 1 cup cream
- 2 tsp tarragon dried
- 1 tsp paprika
- salt and pepper to taste
Instructions
- Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
- Add white cooking wine and cook another 1-2 minutes.
- Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
- Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
- Immediately stir roux into chowder mixture, stirring until combined.
- Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
- Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.