Scrumptious Seafood: Smoked Salmon, Corn and Leek Chowder

Four ways to smoke salmon. Photo by Adrian Lam, Times Colonist

The weather is getting cooler, and autumnal crepuscular fog and dews are settling in; it is a perfect time for warming foods. Here is a hearty soup recipe that can be made with local produce.

Smoked Salmon, Corn and Leek Chowder

Preparation time: 20 minutes
Cooking time: About 30 minutes
Makes: 6 servings


  • 3 Tbsp butter or vegetable oil
  • 1 medium leek, white and pale green part only, halved lengthwise, washed and sliced
  • 2 medium celery ribs, finely chopped
  • 1 garlic clove, finely chopped
  • 3 Tbsp flour
  • 3 3/4 cups chicken stock or clam nectar
  • 1/3 lb (150 grams) smoked salmon, chopped or flaked into small pieces
  • 2 medium red-skinned potatoes, cut into small cubes
  • 1 cup fresh for frozen corn kernels
  • 1 bay leaf
  • 1/2-1 tsp dried tarragon
  • 1 cup light cream or milk
  • white pepper to taste


Melt the butter, or heat the oil, in a pot set over medium heat. Add the leek, celery and garlic and cook until tender, about 5 minutes. Sprinkle in the flour, mix well, and cook 2 minutes more. Slowly stir in the stock or clam nectar. Bring to a simmer, and then reduce the heat to a gentle simmer. Add the smoked salmon, potatoes, corn, bay leaf and tarragon and cook until the potatoes are tender, about 10 to 15 minutes.

Stir in the cream or milk and heat through a few minutes more. Season the soup with white pepper. (The smoked salmon should have given it enough of a salty taste). Ladle into bowls and enjoy.

Source: The Times Colonist (Should you be a lover of smoked salmon, this featured article in the Times Colonist is worth the read).


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