Step-by-Step Guide to Make Speedy Smoked Salmon Chowder

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, smoked salmon chowder. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked Salmon Chowder is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Smoked Salmon Chowder is something that I’ve loved my entire life.

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

The ingredients needed to make Smoked Salmon Chowder:

1. Make ready 3-4 tablespoons butter
2. Make ready 1 medium onion diced (about 2 cups)
3. Get 3-4 celery stalks diced (about 2 cups)
4. Take 4-5 carrots pealed and diced (about 2 cups)
5. Make ready 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. Prepare 4 cups broth (I used chicken, can use vegetable)
9. Prepare 4 slices bacon (optional)
10. Make ready 2 cups milk
11. Prepare 1 Tbsp flour
12. Make ready 1 cup cream
13. Prepare 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!!

So that is going to wrap it up with this special food smoked salmon chowder recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!