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Smoked Salmon & Corn Chowder with Roasted Red Pepper Spread

September 13th, 2007 | 7 Comments »

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Smoked Salmon Corn Chowder
from ‘The 12 Best Foods Cookbook’ by Dana Jacobi

4 small red potatoes, scrubbed and diced
1 T. canola oil
1 small red onion (or two shallots) peeled and minced
2 cloves fresh garlic, minced
1 green (or red) pepper, cored and diced
1 14-oz can creamed corn
1/2 c. frozen corn kernels (i used corn cut from two fresh cobs)
1 c. fat free lo-sodium chicken broth (i used way more, like almost a quart)
2 t. fresh thyme leaves, minced; or 1/2 t. dried thyme
Pinch cayenne pepper
4 oz smoked salmon, flaked
Salt and pepper

Place potato in medium saucepan and bring to boil; simmer until just fork tender. Drain, and set potato aside. In stockpot, heat oil, then saute onion until tender. Add garlic and cook 30 seconds or until fragrant, then add pepper and cook until crisp tender (or to taste- you may like it softer). Add in creamed corn, corn kernels, thyme, broth and cayenne and bring to a boil. Add in potato and cook for 5 minutes. Turn off heat, stir in salmon, season with S&P and serve.

Roasted Red Pepper Butter

1 c. room temp butter
7-oz jar roasted red pepper, drained and finely minced
2 t. milk
1 T. fresh chives, minced
1 T. fresh parsley, minced
1/4. c. fresh grated parmesan or asiago cheese
Salt and Pepper

Combine all ingredients in a small bowl and beat with a hand mixer until smooth and fluffy. Can be shaped into a log and chilled, or stored in a plastic container.

Hint: with the peppers, the finer you mince, the prettier and more spreadable the butter will be. I used a knife on mine but next time will use a food processor or chopper to get them even finer.

7 Responses to “Smoked Salmon & Corn Chowder with Roasted Red Pepper Spread”

  1. Nicole says:

    It has been soup weather here in Philly lately, and I could not pass up the chance to make a giant pot of good soup. I hope the weather keeps cooling down, because your chowder sounds delicious!

  2. sher says:

    I’m drooling!!!!!!

  3. You had me with the title, Kate, then you really wowed me with the recipe. Oh, Jeff would love this! I just made him some salmon with a corn relish last week, but I never would have thought of making soup. Thanks for the delicious idea!

  4. coffeepot says:

    oooh that red pepper butter sounds great with bread and all.

  5. Jonathan says:

    This looks yummy. When I saw the title of this post I thought it would be about soup made with bread (ribolita, papa e pomodoro yum!)… you got my mind thinking about my own next post just about that! you can’t make a soup w/o bread on the side and what’s great about this recipe is you bring the ‘side dish’ to a whole other level! thanks! neverfull.wordpress.com

  6. clumsy says:

    Mmmm I love chowders, and that butter looks spectacular. I’ve only very recently started liking bottled red peppers, and I’ve been curious for some new ways to use them—thanks!

  7. CookingChat says:

    Looks tasty…I like the sound of that red pepper butter too.