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Smoked Salmon and Corn Chowder



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.


More from the White Dog Cafe!
4th of July Buffet
Caribbean Feast
Pan-Roasted Salmon with
Burgundy-Rosemary Butter

Portobello Mushrooms,
Balsamic-Roasted


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Corn Chowder:
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