Smoked Salmon Chowder
Smoked Salmon Chowder

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, smoked salmon chowder. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked Salmon Chowder is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Smoked Salmon Chowder is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have 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. Take 3-4 tablespoons butter
  2. Get 1 medium onion diced (about 2 cups)
  3. Take 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. Get 6-7 new potatoes washed and diced (I used red potatoes instead)
  7. Take 1 1/2 tsp dried thyme (I used poultry seasoning)
  8. Take 4 cups broth (I used chicken, can use vegetable)
  9. Get 4 slices bacon (optional)
  10. Make ready 2 cups milk
  11. Make ready 1 Tbsp flour
  12. Take 1 cup cream
  13. Make ready 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 for this exceptional food smoked salmon chowder recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!