- 1 salmon fillet, 10 to 12 ounces, skin-on
- Traeger Salmon Shake, or coarse salt (kosher or sea) and freshly ground black pepper
- 2 ears sweet corn, husked
- 3 strips bacon
- 4 cans condensed cream of potato soup
- 4 soup cans of whole milk, or more as needed
- 1 8-ounce package cream cheese, cut into small pieces
- 3 scallions (green onions), white and green parts thinly sliced crosswise
- 2 teaspoons hot sauce, or more to taste
When ready to cook, start the Traeger 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 350 degrees F. 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 degrees, 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.