Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Summer Smoked-Salmon Chowder 5.0 (2) 2 Reviews By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 29, 2019 Rate PRINT Share Close Photo: Ren Fuller Prep Time: 25 mins Total Time: 45 mins Servings: 4 A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven. Ingredients 2 tablespoons unsalted butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, peeled and finely chopped Kosher salt and freshly ground pepper 1 pound baby potatoes, scrubbed and cut into ¼-inch rounds 2 cups low-sodium chicken broth 2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen 1 zucchini, halved lengthwise and cut crosswise into ¼-inch pieces ½ cup heavy cream 4 ounces hot-smoked salmon, skin removed, cut into ½-inch pieces Oyster crackers, for serving Directions Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT