Teri Ehrenhardt, 2018 Member Recipe Contest Finalist, says the inspiration for her chowder came after getting rave reviews for a similar recipe made with bacon.
“When I got my box of Coho Smoked Salmon this month, it occurred to me that it would be a lovely addition to this chowder.”
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 tablespoon basil pesto
1 tablespoon sun-dried tomato pesto
1 (15.25 ounce) can of corn, drained
1 (10.5 ounce) can of cream of mushroom soup
1 cup sour cream or plain Greek yogurt
1½ cups whole milk
1 teaspoon Old Bay Seasoning
1½ teaspoons seasoning salt
½ teaspoon pepper
6-8 ounces smoked salmon, thawed and flaked with skin removed Available in Our Seafood Subscription Box
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!