Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings

The fish, used in place of the bacon often found in traditional chowder recipes, adds heart-healthy fats and protein. Great made ahead, this soup gets better with time.

How to Make It

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 cups chowder into each of 4 soup bowls. Divide salmon evenly among bowls. Garnish each serving with 1 teaspoon chives.

Ratings & Reviews

darktruffle's Review

Arilya
January 01, 2015
N/A

portland's Review

PhillyCook
March 08, 2014
a delicious chowder, nice way to use hot-smoked salmon. fast and easy, one can make a batch in just a few minutes. i think next time i will try frozen or canned corn to make it even easier.

Arilya's Review

portland
September 29, 2009
This is a lovely, savory chowder. I always double the batch every time I make it.

courvos's Review

darktruffle
August 22, 2009
i've made this several times and think it's delicious the smoked salmon really is a great substitute for bacon! I think next time i'm going to add some roasted new mexican hatch chilis to give it some spice.

PhillyCook's Review

courvos
February 25, 2009
One little ingredient made all the difference with this recipe: Old Bay seasoning. I put a couple teaspoons in and it made the soup outstanding.