For cold nights, smoked salmon chowder is a creamy soup that will warm you up.
– 1 – 1 1/2 lbs baby potatoes (do not peel) Note: if your potatoes are quite small like mine, leave them whole. If they are larger, halve or quarter them. – bay leaf – 1 Tbsp olive oil – 1 Tbsp butter – 1 yellow onion, peeled and diced – 1/2 tsp smoked paprika – 2 Tbsp flour – 1 1/2 cups fresh or frozen corn kernel – 2 cups whole milk – 1/2 cup heavy cream – 1 lb smoked salmon, flaked into rough shreds. (Be sure to check for any tiny stray 'pin bones'.) – fresh cracked black pepper – fresh dill ~ use this to taste. – lemon wedges – salt to taste Note: I save the salt until the very last minute. Taste and only add as needed.
Just cover the potatoes with cold water in a medium saucepan. Put a bay leaf in and boil. Cook potatoes just tender.
Check with a sharp knife tip that slides in smoothly. Keep the potato cooking water—we'll use it.
In a large Dutch oven or soup pot, sauté the onions in oil and butter for 5 minutes, turning constantly, until softened and transparent.
It will take a few more minutes after you add the flour and pepper to the pan. You don't want this roux to turn brown because it is easy.
Stir the cooked potatoes and their water into the soup pot after adding them. Right away, the soup will get a little thicker. Put in the corn kernels.
Add the milk and cream and simmer without boiling. Mix in salmon and fresh dill. Add additional paprika and fresh cracked black pepper to taste.
Cover the saucepan and turn off the heat when everything is simmering. I soak soup on the burner for 15 minutes.
Taste it to see if you need to add salt right before you serve it. Add more fresh dill and a squeeze of lemon to the soup before serving.