Smoked Salmon, Corn & Potato Chowder by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 2 large Yukon gold or red potatoes, approximately 8-ounces each
• ¾ cup finely diced Spanish or white onion
• 1 ½ stalks celery, washed & dried and finely diced
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• ½ teaspoon ground coriander seed
• 2 tablespoons all-purpose (AP) flour
• 1 quart (4 cups) half-and-half
• 2 cups reduced sodium chicken stock
• 1-2 cups water, divided
• 3 ears corn, shucked and completely cleaned of husks and ‘silk’ (yield: 2 cups corn kernels)
• optional: ½ teaspoon dried dill
• 6 ounces smoked salmon, trim pieces
• ½ cup frozen peas
• 2-3 teaspoons lemon juice, plus more to taste
• kosher salt for cooking the potatoes and seasoning the finished chowder
• Fresh ground pepper