Originally Posted in Brown Box Organics newsletter 2013.
Salmon & Roasted Corn Chowder
This recipe is a bit indulgent, but still boasts a few servings of veggies and wild caught salmon. To boost nutrition sauté some greens (kale & chard both work well) and add them in at the last minute. If you thought flavorful chowder was an all day affair you will love how quickly this recipe comes together.
2 tablespoons butter
2 tablespoons minced garlic
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
1 cup diced carrot
1 cup diced potato
4 cups chicken broth
1 can whole kernel corn
1/2 pint half-and-half
1 (8 ounce) package smoked salmon
salt and pepper
Sauté onions, celery, green pepper and garlic till tender.
Roast corn in the oven until lightly browned or on a counter top grill.
Combine broth, carrots and potato.
Bring to a low boil and simmer until potatoes are tender.
Add smoked salmon and additional seafood if you wish.
Pour in half and half, simmer for about 8 to 10 min and serve.