Smoked Salmon Chowder

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Prep Time: 30 Min | Cook Time: 1 hr

  • 4 tbs unsalted butter
  • 1/2 pound bacon, cut into 1/2 inch pieces
  • 3 stalks celery, diced
  • 1 small onion, minced
  • 1-2 jalapeno, thinly sliced w/ seeds
  • 1 bunch scallions, finely chopped
    1 whole garlic, minced
  • 4 cups chicken stock (or seafood stock)
  • 2 large russet potatoes, peeled and cut into one inch pieces
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1-2 tbsp cornstarch (slurry)
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 1 (1.5 lbs) salmon, skin removed and cut into 1in pieces
  1. Pre-heat smoker to a low temp smoke. You just want the salmon to absorb smoke and not fully cook. I used applewood
  2. Season w/ your favorite Cajun or BBQ rub
  3. Place salmon on a baking sheet to catch any juices.
  4. Smoke till it reaches around 90-100 degrees internal
  5. In a large pot, melt butter over medium heat.
  6. Add the bacon and cook till crispy
  7. Remove bacon and set aside
  8. Add celery, onions, jalapeños, scallions and garlic and cook until softened
  9. Add the broth, potatoes, salt, pepper and cooked bacon.
  10. Bring to a simmer and cook until the potatoes are tender, about 15 min
  11. Stir the cornstarch slurry into the broth and bring to a boil, until slightly thickened
  12. Turn the heat down to a simmer, add in the corn and heavy cream
  13. Add in salmon pieces and give it a gentle mix so you don’t break up the salmon
  14. Cover the pot and simmer for ten minutes, or until the salmon is cooked through.
  15. Top with extra scallions, more jalapeño’s and bacon crumbles then Enjoy!🤙🏽

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