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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.
Prep Time10 mins
Cook Time40 mins
Course: Appetizer, Main Course
Cuisine: PNW, Seafood, Soups, Stews, Chowders
Keyword: Chowder
Servings: 8


  • 3 tbsp butter
  • 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


  • 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.