Sometimes the foods kids decide to like astonish me…so remember that when I tell you that my kids ADORE smoked salmon. Truth be told, it’s not my favorite, but my husband and munchkins love it, so this soup is a big hit! This hits that perfect “not too thick and not too thin” consistency I like in a chowder, and the salmon imparts a rich smoky flavor to the pot. If you’re not a fan of smoked salmon, you could even use a few slices of crumbled cooked bacon instead to mimic the effect.
This soup cooks start to finish in 30 minutes and uses ingredients you probably always keep on hand – so there’s nothing standing between you and a delicious dinner (except maybe a quick trip to pick up some salmon!)
Smoked Salmon Corn Chowder
1 celery stalk, sliced in half and then thinly sliced
1 medium onion, diced
2 tablespoons olive oil
3/4 teaspoon dried thyme
2 tablespoons all-purpose flour
3 cups 1% or 2% milk
2 cups chicken stock
1 large Idaho potato, peeled and cut into small bite-sized cubes
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 – 16 oz. bag frozen sweet corn
4 oz. smoked salmon, skin removed and broken apart into small pieces
1. Heat the olive oil in a heavy stock pot over medium heat. Add the celery, onions, and thyme. Saute until the vegetables are soft, about 5-8 minutes.
2. Sprinkle flour over the vegetables and stir for a couple of minutes. Slowly pour in the milk and stock, stirring constantly. Add the potatoes, salt and pepper, and bring to a boil, stirring often. Continuing to stir often, reduce heat and cook at a low boil for about 10 minutes or until potatoes are soft, but not mushy.
3. Stir in the frozen corn and smoked salmon. Raise heat slightly and cook for another 5 minutes, or until corn is heated through.