- 2 tablespoons olive oil
- ½-1 teaspoon crushed red pepper
- 3 cups thawed frozen corn kernels
- ½ cup finely chopped onion
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 quart chicken stock
- ¼ cup chopped roasted green chiles
- 8 ounces small red potatoes, scrubbed and cut into 1-inch cubes
- ½ teaspoon Old bay seasoning or similar seafood seasoning
- ¼ cup heavy cream
- 8 ounces hot-smoked salmon fillets, skin removed, flaked into small pieces
- 2 cups coarsely chopped fresh spinach leaves
Heat the oil in a large stock pot over medium heat. Add the crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the corn kernels, onion, salt, and black pepper; cook, stirring occasionally, until the onions are softened, about 5 minutes. Stir in the chicken stock, chiles, potatoes, and Old Bay seasoning; bring to a vigorous simmer over medium-high heat. Reduce the heat to low, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
If a thicker consistency is desired, use an immersion blender to blend some of the potatoes and corn in the pot - do not blend it all! Remove the chowder from the heat. Stir in the heavy cream. Gently stir in smoked salmon and spinach. Serve hot.
- Yields: 4 servings
- Preparation Time: 40 minutes
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