Loaded Potato Corn Chowder with Smoked Salmon
Teri’s inspiration for her chowder came after getting rave reviews for a similar recipe made with bacon. She makes this recipe for students while volunteering with her church’s outreach program at Eureka college. On occasion, she tweaks her recipe to make it vegetarian or Lent- friendly. “When I got my box of Coho Smoked Salmon this month, it occurred to me that it would be a lovely addition to this (Lent-friendly) chowder.”
So far, she has yet to share it with the students, but rest assured it is delicious. “My family loved it and my hope is the students and you will enjoy it too!” We’re sure that they will!
- 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 tbsp basil pesto
- 1 tbsp sun-dried tomato pesto
- 1 -15.25 oz can of corn, drained
- 1 -10.5 oz can of cream of mushroom soup
- 1 cup sour cream, or plain Greek yogurt
- 1 ½ cup whole milk
- 1 tsp Old Bay Seasoning
- 1 ½ tsp seasoning salt
- ½ tsp pepper
- 6-8 oz smoked salmon, thawed and flaked with skin removed
- ½ cup half & half
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!