Information
15 min
1 hr
8
Teri Ehrenhardt, 2018 Member Recipe Contest Finalist, says the inspiration for her chowder came after getting rave reviews for a similar recipe made with bacon.
“When I got my box of Coho Smoked Salmon this month, it occurred to me that it would be a lovely addition to this chowder.”
Ingredients
- 4 cups red-skinned potatoes (about
- 4-5 potatoes), cubed, unpeeled
- ½ cup butter, divided
- 1 medium onion, finely chopped
- 2 carrots, shredded
- 1 fennel bulb or celery, finely chopped
- 1 tablespoon basil pesto
- 1 tablespoon sun-dried tomato pesto
- 1 (15.25 ounce) can of corn, drained
- 1 (10.5 ounce) can of cream of mushroom soup
- 1 cup sour cream or plain Greek yogurt
- 1½ cups whole milk
- 1 teaspoon Old Bay Seasoning
- 1½ teaspoons seasoning salt
- ½ teaspoon pepper
- 6-8 ounces smoked salmon, *thawed and flaked with skin removed
- ½ cup half & half
Directions
Cook potatoes until almost done. Drain and set aside (I microwave for 6-7 minutes, covered with no liquid).
In a heavy pot, melt ¼ cup butter. Add onions, carrots and fennel bulb. Sauté until onion is translucent and carrots are cooked (about 5 minutes).
Stir in basil pesto, sun-dried tomato pesto, and remaining ¼ cup butter. When butter is melted, add potatoes. Cook and stir over medium-high heat for about 5 minutes, stirring frequently.
Reduce heat to medium and add corn, cream of mushroom soup, sour cream and milk. Stir until combined. Once mixture starts to boil, add the seasonings and smoked salmon.
Cook over low heat for about 10 minutes so flavors can meld together. Just before serving, add half & half and stir well.
Serve with a mixed green salad and garlic bread or corn muffins. Enjoy!
Teri Ehrenhardt
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
