Smoked Salmon Chowder
printed from melskitchencafe.com
*Note: I found the smoked salmon next to the meat counter at one of the grocery stores in my area (Woodman's) in small 6-8 ounce packages. They were next to some other smoked and cured meats. If you can't find the smoked salmon, ask the employees at the meat counter for help locating it.
2 tablespoons butter
4 strips smoked bacon, diced
1 large yellow onion, minced
1 large carrot, peeled and finely diced (or about 7 baby carrots)
1 celery rib, finely diced
2 garlic cloves, finely minced
1 red bell pepper, finely diced
¼ cup plus 2 tablespoons all-purpose flour
5 cups 1% or higher fat milk
12 ounces frozen sweet corn kernels
1 cup diced smoked salmon (about 6 ounces)
1/2 tablespoon salt
¼ teaspoon tobasco sauce
½ teaspoon ground black pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
In a large saucepan, melt the butter over medium heat. Add the bacon and cook until it renders its fat and starts to crisp, about 5 minutes. Add the onion and cook until soft, about 5 minutes. Add the carrot, celery, garlic and bell pepper and cook for 5 minutes more, stirring occasionally.
Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes. Gradually whisk in the milk. Bring the soup to a simmer over medium heat, stirring constantly to avoid scorching. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Stir in the corn kernels and smoked salmon. Heat through for about 5 minutes. Season with salt, Tabasco, pepper, lemon juice and dill. Taste a bit of the soup and add more salt and fresh dill as needed.
Serve immediately. The soup can also be cooled to room temperature and then refrigerated for up to 2 days. Reheat slowly on the stove, stirring often. Add more milk gradually if the soup is too thick.