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

Name: Smoked Salmon, Corn & Potato Chowder by Foodie’s Chef Laura Brennan
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

foodiesmarkets.com

I enjoy salmon in all its preparations: grilled, poached, smoked, roasted & pan-seared. I especially like smoked salmon in a chowder with corn, peas and potatoes—a classic combination. Here, I...

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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