summer smoked salmon chowder
Salmon
Summer Smoked-Salmon Chowder
Our one-pot chowder is packed with sweet corn, zucchini, and pieces of hot-smoked salmon.
Ingredients:
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- kosher salt and freshly ground pepper
- 1 pound baby potatoes, scrubbed and cut into ¼-inch rounds
- 2 cups low-sodium chicken broth
- 2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
- 1 zucchini, halved lengthwise and cut crosswise into ¼-inch pieces
- ½ cup heavy cream
- 4 ounces hot-smoked salmon, skin removed, cut into ½-inch pieces
- oyster crackers, for serving
Directions:
- Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes.
- Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes.
- Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.
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