This creamy smoked salmon, goat cheese, corn, and potato chowder is perfect for easing us through the transition from summer to fall food. It is filled with rich comfort food flavors while still really celebrating the sweetness of summer corn.
Ohhhhhhhhhhh and we have entered the “NO” phase of parenting.
It’s so joyous. Every minute.
No, don’t hit your head on the radiator!
No, don’t bang your head against the wall!
(Really, I don’t understand. Doesn’t all this head banging hurt?!)
No, don’t eat the leaf that a dog probably peed on that you insisted on picking up out of the gutters against my better judgment!
And then, of course.
There’are Remy’s “nos”.
They are often and frequent and come in sets of three. It is never “no!”. Always “NO! NO! NO!”. And accompanied by a sad head shake and arms flailing almost as if she regrets saying no, even though I think we all know that she is REVELING IN IT.
Truth be told, it’s kind of adorable ninety percent of the time. The other ten percent when she’s refusing all food, nap time, diaper changes, and kisses from her momma (<– insert all the mad eyes, I mean I BIRTHED HER) are vaguely infuriating. (But still kinda cute.) I suspect this is because we have not yet entered the screaming no phase. I’ll get back to you when that happens.
All that to say, it is fall and my baby is getting older and completely has a mind of her own and OF COURSE said no to eating every bite of this.
I hope you won’t hold that against it.
She’s also been known to turn down ice cream and eat street leaves (see above), so I wouldn’t put too much stock in her taste buds.
Whatevs. MORE FOR ME.
I first got the idea for smoked salmon chowder from Lindsay over at Pinch of Yum but in my version I added all the summer corn because I couldn’t get over the thought of how the smoky and sweet would pair together. I also added a hefty dollop of goat cheese into the stew in tribute to my favorite brunch spot who makes a smoked salmon/goat/cheese/spinach cocotte that will make your head spin.
In the end, this chowder was creamy sweet savory salty smoky and everything my heart desired.
I served it with big hearty chunks of crusty bread because that’s how we roll around here but it really is satisfying enough to stand on its own as a main course.
- 2 tbsp olive oil
- 1 onion, chopped
- 5 carrots, peeled and diced
- Salt and black pepper, to taste
- ½ cup white wine
- 3 yellow potatoes, peeled and cut into ½-inch dice
- Kernels of 4 ears corn
- 1 tsp dried thyme
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp flour
- 5 oz goat cheese
- 8 oz smoked salmon
- Heat the olive oil in a large pot over medium high heat. Add the onion and carrots to the pot along with a pinch of salt. Saute until tender and starting to soften, about 6-8 minutes, stirring occasionally. Pour the white wine into the pot to deglaze and scrape up any browned bits that were stuck to the bottom.
- Stir the potatoes, corn, thyme, and vegetable broth into the pot. Bring to a boil and then lower heat to medium-low. Simmer until potatoes are fork-tender, about 8-10 minutes.
- Meanwhile, whisk together the heavy cream, milk, and flour in a large measuring cup or bowl. Pour into the pot with the vegetables. Bring to a boil and then simmer until thickened. Stir in the goat cheese and let melt.
- Divide among serving bowls and top each with the smoked salmon.
More late summer soups and stews: