Dutch Oven Smoked Salmon Chowder Recipe
Use leftover salmon to make the ultimate comfort food with Smoked Salmon Chowder, made in a dutch oven on a pellet grill! This creamy delight features a luscious blend of potatoes, crispy bacon, and savory broth, creating a soul-warming bowl of perfection. Flavors of smoked salmon and the smoker around the chowder!
Servings: 10 Servings
Calories: 309kcal
Ingredients
- 8 Ounces Clam Juice
- 3 Gold Potatoes
- 2 Celery Ribs
- 10 Baby Carrots
- 1/2 White Onion
- 14.75 Ounce Cream Style Sweet Corn
- 2 Cups Chicken Broth
- 12 Ounce Bacon
- 6 Ounce Salmon
- 1 Red Bell Pepper
- 2 Cups Half And Half
- 1 Tablespoon Corn Starch
Instructions
- Dice your bacon into small pieces and cook it in a frying pan. Don't cook fully.
- Dice up your carrots, celery ribs, onion, bell peppers, and potatoes.
- Shred the leftover salmon you will use.
- Oil and prepare your Dutch oven to go in the smoker.
- Fire up your smoker to 225 degrees.
- Place minced garlic in the bottom of the Dutch oven and layer in the vegetables, begining with the potatoes.
- Next, add the broth, sweet creamed corn, clam juice, bacon, and seasonings to the Dutch oven.
- Once your smoker is ready, carry out your Dutch oven without the lid.
- I smoked my chowder for 40 minutes at 225 degrees, then I went to 250 degrees for 25 minutes, and 300 degrees for half an hour. Smoking times can vary based on the smoker, weather, temperature, etc
- At that point, add in the cornstarch and half and half, stir to mix it well.
- After 7 minutes add in the leftover salmon.
- Allow to cook for another 7-10minutes.
- Remove and serve.
Nutrition
Calories: 309kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 61mg | Sodium: 927mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1628IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 1mg