Smoked Salmon Chowder With White Wine, Potatoes, and Corn

Name: Smoked Salmon Chowder With White Wine, Potatoes, and Corn
Ingredients: 2 tbsp unsalted butter; 1/2 medium yellow onion, finely diced; 2 celery stalks, finely chopped; Fine sea salt; 4 garlic cloves, minced; 1 tsp dried thyme; 1/2 tsp red pepper flakes; 1/3 cup dry white wine; 4 golf-ball-size Yukon Gold potatoes, cut into 1/4-inch cubes; 3 cups seafood or vegetable stock; 1 cup heavy cream; Freshly ground black pepper; 1 cup frozen corn kernels; 2 tins Fishwife Smoked Atlantic Salmon; 1 tsp Worcestershire sauce; 2 tbsp arrowroot powder (optional)

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Ingredients

2 tbspunsalted butter
1/2medium yellow onion, finely diced
2celery stalks, finely chopped
Fine sea salt
4garlic cloves, minced
1 tspdried thyme
1/2 tspred pepper flakes
1/3 cupdry white wine
4golf-ball-size Yukon Gold potatoes, cut into 1/4-inch cubes
3 cupsseafood or vegetable stock
1 cupheavy cream
Freshly ground black pepper
1 cupfrozen corn kernels
2tins Fishwife Smoked Atlantic Salmon
1 tspWorcestershire sauce
2 tbsparrowroot powder (optional)

Preparation

1.
In a large saucepan, heat the butter over medium heat. When it’s melted and bubbling, add the onion, celery, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables have softened and are just starting to take on some color, about 10 minutes.
2.
Add the garlic, thyme, and red pepper flakes and cook for 1 minute more. Add the wine and simmer until its reduced by a third. Add the potatoes, seafood stock, heavy cream, and a generous pinch each of salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain steady simmer. Simmer for 15 to 20 minutes, until the potatoes are tender. Add the frozen corn, tinned salmon, and Worcestershire sauce. Cook for another minute to allow the salmon to warm through, then remove from the heat. Taste for seasoning and adjust if needed.
3.
If using, place the arrowroot in a small bowl and ladle in 1/2 cup of the liquid from the pot. Whisk until well incorporated and no lumps remain, then pour into the chowder and give everything a gentle stir to incorporate. Give it 5 minutes to thicken the chowder.
4.
Serve hot, each serving topped with chopped parsley, a grind of black pepper, some crushed saltines, and your favorite hot sauce. NOTEArrowroot thickens this chowder without the use of a more traditional roux, helping to ensure that all our gluten-free friends can indulge in a bowl of chowder, too. If you don’t have arrowroot on hand, rest assured that your chowder will still be rather tasty—just expect a slightly less luscious consistency.