Smoked Salmon Chowder
Smoked Salmon Chowder

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, smoked salmon chowder. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Smoked Salmon Chowder is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Smoked Salmon Chowder is something which I have loved my entire life. They are fine and they look fantastic.

To begin 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 that.

The ingredients needed to make Smoked Salmon Chowder:
  1. Take 3-4 tablespoons butter
  2. Prepare 1 medium onion diced (about 2 cups)
  3. Make ready 3-4 celery stalks diced (about 2 cups)
  4. Prepare 4-5 carrots pealed and diced (about 2 cups)
  5. Prepare 1/2 cup white wine
  6. Get 6-7 new potatoes washed and diced (I used red potatoes instead)
  7. Make ready 1 1/2 tsp dried thyme (I used poultry seasoning)
  8. Get 4 cups broth (I used chicken, can use vegetable)
  9. Make ready 4 slices bacon (optional)
  10. Take 2 cups milk
  11. Get 1 Tbsp flour
  12. Make ready 1 cup cream
  13. Make ready 12-16 ounces smoked salmon (I used hot smoked salmon)
Steps 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!!

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