Smoked Salmon Corn Chowder

Source

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

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Serves Change

2-3	Tbsp	Olive oil
¹⁄₂	large	white onion chopped (~1 cup)
2	cloves	garlic minced
4	small	red potatoes (or 1 small russet) quartered (peeling, optional)
		Sea salt and ground black pepper
3		ears corn (or 12 oz. frozen corn), kernels sliced off
2	cups	low sodium veggie broth*
2	cups	unsweetened plain almond milk* (or regular milk if not vegan)
2-3		green onions (garnish) chopped
2	Tbsp	fresh lemon juice
4	oz.	smoked salmon
		Optional:
1-2	Tbsp	nutritional yeast for a cheesy flavor

To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.

Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.

Transfer soup back to the saucepan, add smoked salmon and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika and cayenne pepper for color and spice.

To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.
Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
Add most of the corn, reserving a little for garnish, and stir.
NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
Transfer soup back to the saucepan, add smoked salmon and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika and cayenne pepper for color and spice.

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