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!
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