Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, smoked salmon chowder. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked Salmon Chowder is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Smoked Salmon Chowder is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have smoked salmon chowder using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Smoked Salmon Chowder:
- Take 3-4 tablespoons butter
- Prepare 1 medium onion diced (about 2 cups)
- Prepare 3-4 celery stalks diced (about 2 cups)
- Make ready 4-5 carrots pealed and diced (about 2 cups)
- Make ready 1/2 cup white wine
- Prepare 6-7 new potatoes washed and diced (I used red potatoes instead)
- Get 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)
- Prepare 2 cups milk
- Prepare 1 Tbsp flour
- Prepare 1 cup cream
- Prepare 12-16 ounces smoked salmon (I used hot smoked 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!!
So that’s going to wrap this up for this special food smoked salmon chowder recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
