Smoked Salmon Corn Chowder

 

My favorite part of hanging out in a new neighborhood is finding new restaurants.

Since I hang out at Wes’s a lot (you know, because I live at home and all), I’ve gotten to test out a ton of new eateries.

So far, we have found our favorite barbeque spot, nailed down our go-to Mexican and have spent plenty of nights in eating our neighborhood Chinese.

But my favorite of all of our finds is our breakfast spot. It’s within biking distance, the food is awesome and everyone there is so nice.

The bonus, recently our breakfast spot started serving dinner.

After a couple months of wanting to try it, we finally made it there.

And they had the best freaking soup I have ever had.

Since they weren’t particularly forthcoming when I asked for the recipe, I had to figure it out for myself.

And damn did I do a good job.

You will need…

2 slices thick cut bacon, diced

2 tablespoons butter

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

4 tablespoons flour

4 cobs fresh raw corn, sliced off the cob or 1 bag frozen corn if raw corn is out of season

4 red potatoes, chopped

½ tablespoon tarragon, finely chopped

4 cups chicken stock

½ pound smoked salmon, skinned and chopped

1 cup milk

½ cup heavy cream

Salt and pepper to taste (you won’t need very much because the bacon and salmon are salty)

Start by adding the bacon to a large soup pot and cook it over medium heat until it is browned and crisped. About 7 minutes.

Then, add in the onion, carrot, celery, garlic and butter.

Cook the veggies down until they start to soften, stirring occasionally. About another 7 minutes.

When the veggies have softened, add in the flour and mix it in well.

Add in the chicken stock, the potatoes, the corn, the tarragon and a little pepper.

Bring the soup to a boil and then reduce it to a simmer for about 30 minutes. Cook the soup until the carrots and potatoes are tender.

Pour in the milk and the heavy cream and add in the salmon.

Stir so that everything is completely combined.

Cook the soup for a couple more minutes until the salmon and soup are hot.

Serve immediately with your favorite crusty bread.

Love and Beer Floats

Angela

Smoked Salmon Corn Chowder

2 slices thick cut bacon, diced

2 tablespoons butter

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

4 tablespoons flour

4 cobs fresh raw corn, sliced off the cob or 1 bag frozen corn if raw corn is out of season

4 red potatoes, chopped

½ tablespoon tarragon, finely chopped

4 cups chicken stock

½ pound smoked salmon, skinned and chopped

1 cup milk

½ cup heavy cream

Salt and pepper to taste (you won’t need very much because the bacon and salmon are salty)

Start by adding the bacon to a large soup pot and cook it over medium heat until it is browned and crisped. About 7 minutes.

Then, add in the onion, carrot, celery, garlic and butter.

Cook the veggies down until they start to soften, stirring occasionally. About another 7 minutes.

When the veggies have softened, add in the flour and mix it in well.

Add in the chicken stock, the potatoes, the corn, the tarragon and a little pepper.

Bring the soup to a boil and then reduce it to a simmer for about 30 minutes. Cook the soup until the carrots and potatoes are tender.

Pour in the milk and the heavy cream and add in the salmon.

Stir so that everything is completely combined.

Cook the soup for a couple more minutes until the salmon and soup are hot.

Serve immediately with your favorite crusty bread.