While we were in the Pacific Northwest this summer we ate smoked salmon chowder as often as we could. Our favorite was the chowder from Pike Place Chowder. However, we also loved the corn in Ivar’s version. I found a recipe and adapted it to be our perfect variation.
Smoked Salmon Chowder
Base recipe here
- 12 oz baby red potatoes, scrubbed
- 8 T unsalted butter, divided
- 1/2 large yellow onion, small dice
- 2 stalks celery, small dice
- 1.5 c. frozen corn
- 1 T minced garlic
- 1/2 T ground black pepper
- 1/4 c + 2 T flour
- 3 c water
- 3 T tomato paste
- 3 c half-and-half
- 4 oz cream cheese, cut into 1″ chunks
- 1/4 c + 2 T drained capers, rinsed
- 1 lb smoked salmon
- Salt (optional and as needed)
Boil the scrubbed potatoes until they are just barely tender. Drain, then place an a wire rack until cool enough to handle. When they are cool, dice. Heat 2 T of butter over medium in a large, heavy-bottomed soup pot. Add the onions and celery and cook until they are translucent, approx5 minutes. Stir in the garlic, black pepper and corn. Cook for 1 more minute. Add remaining 6 T of butter to the pot. Once it has melted, sprinkle with flour, a little at a time, stirring until it is all incorporated. Cook for 1 minute to get rid of the floury taste. Add tomato paste, water, and reserved potatoes to the pan. Bring to a boil, then reduce to a simmer for 5 minutes, stirring from time to time. Stir in half-and-half, cream cheese, capers, and smoked salmon. Heat slowly until it is almost simmering, then turn off the heat. Taste first, then add salt as needed. Serve with hot sauce.