Smoked Salmon Chowder Recipe

Awhile back a Facebook friend posted a recipe for Northwest Smoked Salmon chowder on her wall. I saved that recipe to a Stickie and it has been on my desktop ever since! I finally got around to making my (totally different) version of it last week and it was delicious! This recipe is definitely a keeper! I served it with Fitnessista's sweet potato biscuits. I liked the biscuits but Brian claimed that they tasted like soap?.. I think it was the GF flour. I think I will make the biscuits again but with some substitutions.... and maybe more butter :) 

Smoked Salmon Chowder

Ingredients:

• 1/2 stick grass fed butter
• 1 onion (diced)
• 3 celery ribs (diced)
• 1/2 a red bell pepper (diced)
• 2 garlic cloves (minced)
• 1/2 bag shredded carrots (or about a cup of diced carrots)
• 1/2 bag of baby Yukon gold potatoes (about 1 lb) chopped into small pieces
• 1 bag of defrosted frozen corn
• 1 box vegetable broth
• 2ish cups whole milk
• about 1 t dried dill
• pink salt & pepper to taste
• smoked salmon... use as much or as little as you would like. I used about 1 cup because that is all we had left. Next time I would use 2 to 2.5 cups.

Directions:

1. Add potatoes to a pot of water and boil until tender. 
2. Melt butter in a large stockpot. Once butter is melted add onions and celery and cook until onions are translucent and barely starting to caramelize. 
3. Add bell pepper, garlic, and carrots to the pot. Cook for 5-10 minutes or until vegetables are starting to get tender.
4. Using a food processor pulse corn until it is about halfway pureed. 
5. Add corn, cooked potatoes, and vegetable broth to the pot. Bring to a boil, reduce heat and then simmer for 15-20 minutes. 
6. Add milk, salmon, salt, pepper, and dill. Let simmer for an additional 5-10 minutes then serve! This would be great served in sourdough bread bowls!