One of the best parts of having my roots in the Pacific Northwest is the large amount of salmon I get to eat whenever I come home. My parents always keep a few frozen slabs of smoked salmon tucked away in the freezer for me, so I always grab one and cart it back on the plane to enjoy once I get back to California. I’ve had one of these said slabs in my freezer for a few months now and have been wondering what to do with it. While the weather is still hot, my body seems to be going into fall-mode regardless and has had me craving soup. Additionally, all the ears of corn at my local supermarket have gone on sale at the same time. You can probably see where this is going. Yep, corn & smoked salmon bisque. Like a chowder, but pureed! Mine wasn’t pureed to as fine a texture as I would have liked, and I am not sure if this was because I don’t have a food processor and had to use my blender, or because I am impatient. Perhaps it was a bit of both. Regardless of the texture, the flavors of the sweet buttery corn went hand in hand with the savory smoked salmon. An excellent greeting to the fall season, indeed.


Corn and Smoked Salmon Bisque

Author Eva Kosmas Flores


  • 1/2 lb Smoked Salmon
  • 7 Ears of corn husked and boiled for 5 minutes
  • 1 Sweet Onion diced
  • 2 Garlic Cloves minced
  • 1 Tomato peeled and crushed
  • 1/4 Cup Butter
  • 2 Tablespoons Olive Oil
  • 1 Pint Half & Half
  • 3 Cups Chicken Stock
  • 1/2 Teaspoon Old Bay Seasoning
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Paprika
  • Salt to taste


  1. Once the ears of corn have cooled enough to be handled, cut the kernels off the cobs and discard the cobs. Melt the butter over medium low heat along with the olive oil. Add the onion and garlic clove and saute until they soften and begin to look translucent, about 5 minutes. Add the corn kernels and continue to saute for another 10 minutes, stirring every few minutes.
  2. Add the remaining ingredients and bring the soup to a boil, then immediately lower to a simmer, gently breaking apart the salmon with the end of your wooden spoon. Allow the soup to cook for 7 minutes, then remove it from the heat, puree it in a blender or food processor, and serve.
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