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

Pre-heat smoker to a low temp smoke. You just want the salmon to absorb smoke and not fully cook. I used applewood
Season w/ your favorite Cajun or BBQ rub
Place salmon on a baking sheet to catch any juices.
Smoke till it reaches around 90-100 degrees internal
In a large pot, melt butter over medium heat.
Add the bacon and cook till crispy
Remove bacon and set aside
Add celery, onions, jalapeños, scallions and garlic and cook until softened
Add the broth, potatoes, salt, pepper and cooked bacon.
Bring to a simmer and cook until the potatoes are tender, about 15 min
Stir the cornstarch slurry into the broth and bring to a boil, until slightly thickened
Turn the heat down to a simmer, add in the corn and heavy cream
Add in salmon pieces and give it a gentle mix so you don’t break up the salmon
Cover the pot and simmer for ten minutes, or until the salmon is cooked through.
Top with extra scallions, more jalapeño’s and bacon crumbles then Enjoy!🤙🏽

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Smoked Salmon Chowder

Still hungry? Here’s more

Chopped Pork Esquites

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Smoked Salmon Chowder

Still hungry? Here’s more

Chopped Pork Esquites

Beefy Bacon Poppers

Off-Road Wagyu Smashburgers

My Goal

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Follow Me

My Amazon Storefront

Watch

Download Embers TV

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