Corn and Smoked Salmon Chowder Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Corn and Smoked Salmon Chowder.....you'll find more recipes like this in our Recipe pages

Corn and Smoked Salmon Chowder
Roasted red peppers add a lively twist to a hearty chowder that's special enough for any entertaining occasion
Serves 8
2	sweet red peppers
2	green peppers
1/4 cup	butter
2	leeks, sliced
1/2 cup	celery
4	cloves garlic, minced
4	potatoes, peeled and diced
1/4 cup	all-purpose flour
2 tsp	dried thyme
pinch	each salt and pepper
5 cups	clam juice, fish stock or chicken stock (or combination)
2 lb	frozen corn kernels
2 cups	milk
2 cups	10% cream
4 oz	smoked salmon, julienned
-	chopped fresh dill

-	Broil red and green peppers, turning often, for 20 to 30 minutes or until charred all over
-	Let cool; peel, seed and dice. Set aside

-	In large Dutch oven, melt butter over medium-low heat; cook carrots, onions, leeks, celery and garlic, stirring occasionally, for about 15 minutes or until softened but not browned

-	Add potatoes, flour, thyme, salt and pepper; cook, stirring, for 1 minute
-	Add clam juice; bring to boil
-	reduce heat, cover and simmer for about 10 minutes or just until potatoes are barely tender
-	Add corn and roasted peppers; cook over high heat, stirring for 6 minutes
-	Reduce heat to low; simmer for 5 minutes ( Chowder can be prepared to this point, cooled in refrigerator and stored in airtight container for up to 24 hours; reheat gently before continuing)

-	Stir in milk and cream; heat through but do not boil
-	Ladle into heated bowls; garnish with salmon and dill

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