Looking for something special to get your guests wowed with a touch of irresistibly smoky, super silky, and no doubt so West coastly-styled smoked salmon chowder? I’m here to help!

It seems a bit complicated but trust me there is no one who couldn’t get it cooked, even a beginner. Set up your ingredients and follow the instructions below. The main tip is – do not overcook or you’ll lose the smoky flavor.

Ingredients:

4 lardons of applewood smoked bacon, cubed*

1 medium yellow onion, diced

2 stalks celery, diced

2 medium carrots, cubed (could use frozen)

1 cup corn (fresh or frozen)

6 cloves garlic, minced

2-3 medium to large potatoes, diced (Yukon gold)

2 bay leaves

1 cup dry white wine

1 cup fire-roasted red peppers spread* (may substitute with fire-roasted can diced tomatoes, drained)

2 ½ -3 ½ cups stock (fish, shrimp, or chicken)

2 tablespoons tomato paste

2 tablespoons capers + 1 tablespoon brine

1 tablespoon oyster sauce

2 teaspoons low sodium Old Bay seasoning

1 cup Half&Half + 2 tablespoons all purpose flour

1 can smoked oysters (optional), chopped*

8 ounces smoked salmon, roughly diced into small pieces*

1/2 teaspoon smoked paprika*

1 bunch fresh parsley, finely chopped

* Ingredients for enhancing and further developing the smoked flavor.

Method:

In a large Dutch oven, fry bacon cubes over medium-high heat so that the fat completely melts and the bacon cubes get crusty.

Add the onions, carrots, and celery and cook, stirring, until translucent and softened about 6-8 minutes. Add garlic, potatoes, and, lastly, the corn. Cook for another 5 minutes, stirring throughout.

Add white wine, and let it boil until the alcohol evaporates or about 2 minutes.

Add bay leaves, red peppers/diced tomatoes, fish stock, capers, and brine.

Let the soup gain a rolling simmer, cover, and cook for 8-15 minutes or until the potatoes cook through. Add oyster sauce, Old Bay seasoning, and stir.

Mix together 1 cup of cold Half&Half and flour and add to the soup stirring thoroughly.

Correct the saltiness, reduce the heat to low, and allow the chowder to warm through until a light simmer develops gently.

Add the oysters, paprika, and smoked salmon, and let everything heat through.

Remove from heat, add parsley, let the chowder sit for at least half an hour to develop further taste, and serve with a slice of crusty baguette or simply add oyster crackers.