Smoked Salmon Chowder Recipe
Easy to make smoked salmon, potato and creamed corn hearty chowder recipe.
Servings: 6 servings
Calories: 550kcal
Equipment
- Bundle - 2 Items: Colgin Gourmet Liquid Smoke - Natural Mesquite and Natural Hickory Flavors (4 oz each)
- Char-Broil 19202101 Deluxe Black Digital Electric Smoker, Large, 725 Square Inch
- Cook N Home, 8 QT, Metallic Quart Stockpot
Ingredients
- 1 lb. fresh smoked salmon
- 2 Tbs butter
- 1 tsp minced garlic
- 1 cup chopped onion
- 2 cups chicken broth
- 2 cups red potatoes cubed
- 1 can evaporated milk
- 1 can creamed corn
- 2 cups shredded Cheddar Cheese
- salt to taste
- black pepper to taste
- Dried Dill Weed approx. 3 tsp.
- 4-5 Strips of Cooked Bacon
- Old Bay Seasoning
Instructions
- Salt and Pepper Salmon
- Smoke for 2 1/2 hour at 225 degrees
- Time may vary depending on thickness of salmon
- Place bacon in microwave between paper towels and cook until crispy
- Crumble Bacon
- Set both salmon and bacon aside to begin making Chowder
- Place butter, onions and garlic in large soup pot and sauté until onion is soft.
- Add potatoes, broth, evaporated milk, creamed corn, salt, pepper and dill weed.
- Allow to come to a boil.
- Reduce heat and cook until potatoes are tender and the soup has thickened.
- Add Bacon Crumbles and shredded Cheese
- Break Salmon into bite size pieces and add to mixture.
- Stir and allow to simmer for approx. 10 minutes.
- Adjust seasoning as desired.
- Sprinkle with Old Bay Seasoning across the top of each bowl to taste
- Serve with corn bread or in a bread bowl.
Notes
If you don't have a smoker, liquid smoke can be added to salmon prepared on a grill.