Smoked Salmon, Corn and Potato Chowder

serves 6-8
20 minutes
Cook TIME:
20 minutes
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Enjoy this easy meal with spring and summer corn any time of year with our Chardonnay Napa Valley


1 large yellow onion, minced
2 stalks celery, minced
2 ears white corn, shucked and cut off the cob
3 T. butter
5 c. whole milk
¾ lb. large Yukon Gold potatoes, peeled and diced
2 tsp. fresh thyme, picked
1 bay leaf
¼ tsp. cayenne pepper
2 tsp. kosher salt
½ tsp. freshly ground white pepper
4 oz. hot smoked salmon
2 T. chives, minced


Sauté the onion, celery and corn in butter in a large saucepan over medium heat until soft. Cover with the milk. Add the cobs from the corn, the potato, thyme, bay leaf, cayenne, salt and white pepper. Simmer over low heat for 15 minutes until potatoes are tender. Remove from the heat. Place 1 cup of the chowder in a blender jar and puree until smooth. Pour back into the rest of the chowder and stir to combine. Flake the salmon into the soup and simmer for 5 minutes to combine flavors. Taste and adjust seasonings if necessary. Serve in warm bowls garnished with the minced chives.

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