Tuesday, August 9, 2011

Smoked Salmon Chowder



Every so often my husband and I will go to the beach in Lincoln City and have dinner at Chinook Winds Casino. They have what has to be the best smoked salmon chowder I have ever consumed. When we spent this last 4th of July in Seattle, we found that Ivar's on the board walk also had some pretty amazing salmon chowder. When we were window shopping in Seattle we found a store that sold smoked salmon chowder in a pouch. We bought it and decided to add a few extra goodies to it, it turned out fantastic!




1 - 12oz. - Pouch SeaBear Smoked Salmon Chowder
1 1/2 C. - Half & Half (milk can be used, and thicken with cornstarch)
1 C. - Fresh Corn Kernels (optional)
6 - Slices of Bacon (cooked & crispy) (optional)
1/8 Tsp. - Red Pepper Flakes (optional)
1 - 15 oz. - Can Diced Potatoes (optional)
1/2 Tbs. - Parsley (optional)
1 Tbs. - Johnny’s Garlic Seasonings (optional)
Salt and Pepper to taste

Place into a saucepan the chowder mix, half & half, corn, potato, parsley, Johnny’s, salt/pepper and red pepper flakes. Heat gently over medium heat for about 15 minutes or until chowder is hot. Simmer the chowder longer if you would like a thicker soup. Ladle into serving dishes and garnish with the chopped bacon, enjoy!


Click here for a Printable Recipe...


5 comments:

carrots said...

This sound delicious!!!

The Japanese Redneck said...

I really like smoked salmon, so I'm betting this is fantastic.

teresa said...

mmm, this looks so thick and creamy, love it!

Karen said...

Smoked salmon is one of my favorite things ever. I never thought of a smoked salmon chowder... it sounds wonderful!

Best Alaksa Fishing lodging said...

Holy moly that looks good. I love salmon...I love chowders...I'm pretty sure this is exactly what I've been looking for my whole culinary life. ;)

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.