David and I enjoyed a few days in Seattle last week. We caught two Mariner games and walked miles around interesting Seattle. No visit to Seattle is complete without a stroll through Pike Place Market, and we are good tourists! The market offers many tempting souvenirs and we came home with this:

One pound of smoked salmon

Isn’t that just about the most beautiful chunk o’ fish you have ever seen? Magnificent too – not too salty, and very moist – not dry at all. Perfect.

Really fun to photograph too

Okay. So we had to get a small bank loan to purchase this gorgeous chunk of fish. It was worth every cent. 

After a quick weekend in Eugene to watch Duck cross-country and Duck football, we returned home to a cold house and fall weather. Perfect evening for a bowl of chowder! What could be the star in my soup pot?

Oh yeah

Smoked Salmon & Corn Chowder

2 Tablespoons olive oil
1 medium yellow onion, chopped
4 stalks celery, sliced
1 quart chicken or vegetable stock (I used chicken)
2 russet potatoes, peeled and cut into dice-sized cubes
½ teaspoon ground paprika
freshly ground black pepper, to taste (½ teaspoon is good)
1 Tablespoon fresh dill, minced (plus additional for garnish, if desired)
½ cup dry white wine
1 cup frozen corn kernels
½ pound smoked salmon, flaked
½ cup half & half

Heat a soup pot over a medium heat. Coat bottom with olive oil and sauté the onion and celery until just soft, about five minutes. Add the stock and bring to a boil. Add the diced potatoes, paprika, black pepper and dill. Let simmer until potatoes are cooked through, about 15 additional minutes. Stir in wine and corn kernels. Bring to a boil again. Gently stir in salmon, heat through. Add the half & half. Stir until well-combined and chowder has thickened. Remove from heat before the soup returns to a boil. Serve immediately – garnish with additional paprika and/or chopped dill.

Serves four for supper; 6-8 as a first course.

Smoked Salmon & Corn Chowder

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