Creamy Smoked Salmon, Goat Cheese, Corn, and Potato Chowder
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.
Yield: 4-6 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Divide among serving bowls and top each with the smoked salmon.
Adapted from Pinch of Yum
Recipe by Joanne Eats Well With Others at