BROWSE THE COLGIN COOKBOOK

SALMON – CORN CHOWDER

serves 4

8 oz. pink salmon,drained
2 cups whole kernel corn
1 cup cooked potatoes, chopped
1 cup chopped tomatoes
2 1/2 cups heavy cream
1/4 cup sherry
1/2 cup chicken broth
2 drops Colgin pecan liquid smoke
salt and pepper to taste

In sauce pan add broth, liquid smoke, salt,
pepper and potatoes. Bring to boil; simmer on
low heat 2-3 minutes. Add corn,tomatoes and salmon,mix well. Add heavy cream and sherry. Simmer on low heat 5-10 minutes. Add water or more broth if needed.