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Corn And Smoked Salmon Chowder With Roasted Peppers

soups

2 sweet red peppers
2 green peppers
1/4 cup butter
2 each carrots and onions; diced
2 leeks; sliced
1/2 cup sliced celery
4 cloves garlic; minced
4 potatoes; peeled and diced
1/4 cup all-purpose flour
2 teaspoons dried thyme
pinch salt
pinch pepper
5 cup clam juice, fish or chicken stock; or mixture of all three
1 package (2 lb) frozen corn kernels
2 cups milk
2 cups 10% cream
4 ounces smoked salmon; cut in julienne strips
1 chopped fresh dill

Broil red and green peppers, fuming often, for 20 to 30 minutes or until charred all over. Let cool slightly; peel, seed and dice. Set aside. In large Dutch oven, melt butter over medium-low heat; cook carrots, onions, leeks, celery and garlic, stirring occasionally, for about 15 minutes or until softened but not browned. Add diced potatoes, flour, thyme, salt and pepper; cook, stirring, for 1 minute. Add clam juice; bring to boil. Reduce heat, cover and simmer for about 10 minutes or just until potatoes are barely tender. Add corn and roasted peppers; cook over high heat, stirring, for 6 minutes. Reduce heat to low; simmer for 5 minutes. (Chowder can be prepared to this point, cooled in refrigerator and stored in airtight container for up to 1 day; reheat gently before continuing) Stir in milk and cream; heat through but do not boil. Ladle into heated bowls; garnish with salmon and dill.

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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