Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, smoked salmon chowder. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Smoked Salmon Chowder is like a hug in a bowl. So cozy and comforting with butter, onions, carrots, thyme, white wine, potatoes, and smoked salmon. This rich, satisfying Smoked Salmon Chowder is a creamy, indulgent bowl of tender chunks of potato, bites of savory smoked salmon, and bursts of briny capers.
Smoked Salmon Chowder is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Smoked Salmon Chowder is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook smoked salmon chowder using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Salmon Chowder:
- Make ready 3-4 tablespoons butter
- Prepare 1 medium onion diced (about 2 cups)
- Prepare 3-4 celery stalks diced (about 2 cups)
- Take 4-5 carrots pealed and diced (about 2 cups)
- Make ready 1/2 cup white wine
- Make ready 6-7 new potatoes washed and diced (I used red potatoes instead)
- Prepare 1 1/2 tsp dried thyme (I used poultry seasoning)
- Make ready 4 cups broth (I used chicken, can use vegetable)
- Make ready 4 slices bacon (optional)
- Make ready 2 cups milk
- Make ready 1 Tbsp flour
- Take 1 cup cream
- Get 12-16 ounces smoked salmon (I used hot smoked salmon)
Even our mild northern California winters are perfect for hearty, comforting fare like this chowder I prepared today. This post may contain affiliate links. A delicious Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and cream cheese for. This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon.
Instructions to make Smoked Salmon Chowder:
- 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
- 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.
- 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.
- 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!!
You can also use leftover cooked salmon, or even hot smoked salmon. Been there, done that, clam chowder. The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder. A salmon chowder recipe Pacific Northwest style with salmon, potatoes, corn, cream, and a This salmon chowder is my second step. I should start by saying that what you see in the picture is not.
So that’s going to wrap it up with this special food smoked salmon chowder recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
