Smoked Salmon Chowder
Smoked Salmon Chowder

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, smoked salmon chowder. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Smoked Salmon Chowder is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Smoked Salmon Chowder is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook smoked salmon chowder using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Salmon Chowder:
  1. Get 3-4 tablespoons butter
  2. Get 1 medium onion diced (about 2 cups)
  3. Make ready 3-4 celery stalks diced (about 2 cups)
  4. Get 4-5 carrots pealed and diced (about 2 cups)
  5. Get 1/2 cup white wine
  6. Make ready 6-7 new potatoes washed and diced (I used red potatoes instead)
  7. Prepare 1 1/2 tsp dried thyme (I used poultry seasoning)
  8. Make ready 4 cups broth (I used chicken, can use vegetable)
  9. Take 4 slices bacon (optional)
  10. Get 2 cups milk
  11. Prepare 1 Tbsp flour
  12. Get 1 cup cream
  13. Take 12-16 ounces smoked salmon (I used hot smoked salmon)
Instructions to make Smoked Salmon Chowder:
  1. Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix
  2. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit – more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. This is when I added the bacon.
  3. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.
  4. As a note, the chowder was much tastier the next day! I ate some right after making it, it was a little too fishy for my liking, but as leftovers, that fishiness was completely gone!!

So that’s going to wrap it up with this exceptional food smoked salmon chowder recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!