Baked Polenta with Toppings
Axler's Smoked Bluefish Paté

Axler's Smoked Salmon Chowder With Roasted Garlic and Pesto

image from www.cookiemag.comKippered salmon or Baked salmon is made from white salmon, salt cured and cooked with a light golden smoke. The resulting texture is flakier than Nova and idea for this chowder from Springfield Smoked Fish.  Different, delicious and decadent.

1 head Garlic
3 Tablespoons Olive Oil
12 Red Potatoes cut in half inch pieces
1 1/2 cups Corn Kernels
2 Scallions, chopped
2 cups Clam Juice
3 cups water
1/2 cup Heavy Cream
2 Tablespoons Basil Pesto
1 cup Springfield Kippered Salmon ( Hot smoked) Flaked

Preheat oven to 375 degrees. Separate cloves of garlic. Coat with 1 Tablespoon oil and spread on baking sheet. Bake until soft, about 15 minutes. Cool. Squeeze cloves from the peelings and puree into a paste. In large pot, heat remaining 2 Tablespoons of Olive Oil over medium to high heat. Add potatoes and cook for 5 minutes until they begin browning. Add corn and scallions and continue cooking, stirring often, for 3 minutes. Add clam juice and water, bring to simmer. Cover and simmer until potatoes are fork tender, approximately 20 minutes. Stir in cream, pesto, garlic paste, and Springfield Kippered Salmon . Continue to simmer for 5 minutes.

More Recipes from Springfield Smoked Fish:

Photo CreditCookie Magazine


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This is so fantastic. Might be the best soup I have ever eaten. It is by far the best soup I have ever made! Thank you!

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