Smoked Fish Chowder

1 FILLET, 10 – 12 OZ., SKIN ON SALMON
2 EARS SWEET CORN, HUSKED
3 STRIPS BACON
4 CANS CONDENSED CREAM OF POTATO SOUP
4 SOUP CANS, OR MORE AS NEEDED WHOLE MILK
1 (8-OZ. PACKAGE) CREAM CHEESE, CUT INTO SMALL PIECES
3 SCALLIONS, WHITE AND GREEN PARTS THINLY SLICED CROSSWISE
2 TSP., OR MORE TO TASTE HOT SAUCE
ALDER RECOMMENDED HARDWOOD WOOD:

Preparation

  • When ready to cook, start the grill on Smoke with the lid open until the fire is
    established (4 to 5 minutes). Arrange the salmon skin-side down on the grill grate. Smoke
    for 30 minutes. Increase the temperature to 350F.
  • Cook the salmon for 30 minutes, or until the fish flakes easily with a fork. (The exact time
    will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large
    thin spatula, transfer the salmon to a wire rack to cool. Remove the skin. (The salmon can
    be made a day ahead, wrapped in plastic wrap and refrigerated.) Break into flakes and set
    aside.
  • When the grill reaches 350, arrange the corn and bacon strips on the grill grate. (The
    salmon will be roasting while you do this.) Roast the corn and the bacon until the corn is
    cooked through and browned in spots, turning as needed, and the bacon is crisp, about 15
    minutes.
  • In the meantime, bring the cream of potato soup and the milk to a simmer over medium
    heat in a large saucepan or Dutch oven on the stovetop. Gradually stir in the cream cheese
    and whisk to blend. Chop the bacon into bits and slice the corn off the cobs using long
    strokes of a chef’s knife.
  • Add to the soup along with the green onions. Stir in the salmon. Heat gently for 5 to 10
    minutes. Add the hot sauce to taste. If the chowder is too thick, add more milk. Serve at
    once.

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