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Smoked Salmon and Corn Chowder

“Chowder breathes reassurance. It steams consolation.”
~ Clementine Paddleford

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Cornfield at Sunrise
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O'Keefe, Timothy
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Smoked Salmon and Corn Chowder
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure
from Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin Von Klause, 1998, Running Press

(Serves 6)

“In this recipe, creamy corn chowder is galvanized by the addition of
smoked salmon, crunchy fennel, and fresh dill. This soup is best made
with fresh corn kernels, but frozen corn will work in a pinch.”

2 tablespoons unsalted butter
1/4 cup diced smoked bacon (about 2 strips)
1 large yellow onion, minced
1/2 fennel bulb, stalks removed, cored and minced
1 carrot, peeled and finely diced
1 celery rib, finely diced
1 red bell pepper, finely diced
1/4 cup plus 2 tablespoons all-purpose flour
5 cups whole milk
3 cups sweet corn kernels (preferably fresh)
1 cup diced smoked salmon (about 6 ounces)
about 1 tablespoon salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh dill

1. Melt the butter in a large, nonreactive saucepan set over medium heat.
Add the bacon and cook until it renders its fat and starts to crisp, about
5 minutes. Add the onion and cook until soft, about 5 minutes. Add the
fennel, carrot, celery, and bell pepper and cook for 5 minutes more.
2. Sprinkle the flour over the vegetables and stir well for 1 minute. Pour
in the milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly to avoid scorching. Reduce the heat to low and simmer
for 20 minutes.
3. Stir in the corn kernels and smoked salmon and bring to a simmer over
low heat. Season with the salt, Tabasco, pepper, lemon juice and dill.
4. Serve immediately in warmed bowls, or let cool to room temperature, cover, and refrigerate for up to 2 days. Reheat slowly, and add more
milk if the soup is too thick.

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