Smoked salmon and grilled corn chowder

Smoked Salmon and Grilled Corn Chowder Recipe

Ingredients:

• 2 cups fresh corn kernels (about 3 ears of corn) or 2 cups frozen corn
• 2 tbsp olive oil (for grilling the corn)
• 4 slices bacon, chopped (optional, for extra flavor)
• 2 tbsp butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes (Yukon gold or russet)
• 4 cups chicken or vegetable broth
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper (or to taste)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 8 oz smoked salmon, flaked or cut into bite-sized pieces
• 2 tbsp fresh dill or parsley, chopped
• Salt, to taste
• Lemon wedges (for serving, optional)

Instructions:

1. Grill the Corn:
   • If using fresh corn, preheat a grill or grill pan over medium-high heat.
   • Brush the corn with olive oil and grill for about 8-10 minutes, turning occasionally, until the kernels are charred in spots and tender.
   • Remove from the grill, let cool, and cut the kernels off the cob. Set aside.

   Alternatively, if using frozen corn, you can sauté it in a skillet with a little olive oil until lightly browned.

2. Cook the Bacon (Optional):
   • In a large pot, cook the chopped bacon over medium heat until crispy.
   • Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 1-2 tablespoons of bacon fat in the pot for cooking the vegetables. If not using bacon, skip this step and move on to the next step using only butter.
3. Sauté the Aromatics:
   • Add the butter to the pot (with the bacon fat, if using) and melt over medium heat.
   • Add the chopped onion and celery and sauté for about 5-7 minutes, or until softened.
   • Add the minced garlic and cook for another 1 minute until fragrant.
4. Cook the Potatoes:
   • Add the diced potatoes to the pot along with the broth, bay leaf, smoked paprika, and black pepper.
   • Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender.
5. Add the Corn and Cream:
   • Stir in the grilled corn kernels and heavy cream (or half-and-half).
   • Simmer for another 5 minutes until the chowder is thickened and creamy. Adjust the seasoning with salt and more pepper to taste.
6. Add the Smoked Salmon:
   • Gently stir in the smoked salmon pieces and let them heat through for 1-2 minutes. Be careful not to overcook the salmon as it can become dry.
7. Finish and Serve:
   • Remove the bay leaf. Stir in the fresh dill or parsley for a burst of freshness.
   • Ladle the chowder into bowls and garnish with the reserved crispy bacon (if using) and a squeeze of lemon juice for brightness, if desired.
   • Serve with crusty bread or oyster crackers on the side.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~350 kcal
• Protein: ~14g
• Fat: ~25g
• Carbohydrates: ~20g
• Fiber: ~3g
• Sugar: ~5g

This Smoked Salmon and Grilled Corn Chowder is creamy, smoky, and packed with flavor. It’s perfect for a cozy dinner, especially when paired with a fresh salad or crusty bread. Enjoy!