Whiskey Smoked Salmon Chowder

By Rodney Conway
August 20, 2014
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Author Notes: This chowder will warm the cockles of your heart and it goes great with some fresh rustic bread.Rodney Conway

Serves: 6

  • 1/2 cup Butter
  • 1/3 cup Flour
  • 2 medium shallots, sliced
  • 1 1/2 cups Chicken Stock
  • 1/4 cup Whiskey
  • 2 small cans of Mexican style corn
  • 4 Medium baby red potatoes diced
  • 1 pint Heavy Cream
  • 1 pint Half n Half
  • 3 tablespoons Smoked Cajun Seasoning
  • 1 pound Salmon diced
  • 8 Slices of bacon diced
  • 3 Green onions diced
  • Salt n Pepper to taste
  1. Add butter and flour to your pot on medium heat and let cook for 5 minutes not to let it brown. Add the chicken stock, whiskey, cream and 1/2 n 1/2 and simmer.
  2. Add the shallots, potatoes, corn, and seasoning and let simmer for 10 minutes.
  3. Cook bacon and set aside.
  4. Add salmon and cook for about 8 minute on low. Add salt and pepper and adjust the seasoning. If chowder is too thick add more chicken stock.
  5. Place chowder in a bowl and garnish with bacon and green onions.

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