Fast Corn and Salmon Chowder
Ingredients
2 tbsp.
Kowalski's Unsalted Butter
1 cup
Kowalski's Fresh Chopped Onions, Soup Mix or Mirepoix (from the Prepared Produce Section)
2 tbsp.
flour
4 cups
low-sodium chicken stock
½ lb.
Yukon Gold or fingerling potatoes, cut into small cubes
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for garnish
4 oz.
smoked salmon, skin removed, flaked
10 oz.
frozen corn, thawed
14 ¾ oz.
canned cream-style corn
1 cup
half-and-half
1 ½ tsp.
dried thyme
1 ½ tsp.
dried parsley
- garnishes, to taste: chopped cooked Kowalski's Smoked Bacon; snipped fresh chives or thinly sliced green onion; Kowalski's Extra Virgin Olive Oil and freshly ground Kowalski's Sea Salt
Directions
- Melt butter in a deep pot over medium heat; cook onions in butter until tender (about 5 min.).
- Sprinkle flour over onions, stirring to coat. Gradually whisk in stock.
- Add potatoes and ¼ tsp. pepper. Bring to a boil; boil for 10 min.
- Reduce heat to a simmer; stir in salmon, corn, half-and-half, thyme and parsley. Continue cooking until heated through (about 10 min.).
- Garnish with bacon pieces, chives or green onion, a drizzle of Kowalski's Extra Virgin Olive Oil, and salt and pepper to taste. Serve immediately.
Find It!
- Find Kowalski's Fresh Chopped Onions, Soup Mix and Mirepoix in the Prepared Produce Section (or substitute with the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
Nutrition Note:
- This recipe is a good source of B vitamins, vitamin C, vitamin K and potassium.
