Smoked Salmon Chowder. 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 creamy Smoked Salmon Chowder is truly comfort food in a bowl!
A smoked salmon chowder loaded with tender potatoes, cream cheese for creaminess, and capers for a little added zing! This tastes just like the stuff they serve at the Seattle Pike Place Market! Probably five years ago on our way up to Vashon Island for an extended family reunion. You can have Smoked Salmon Chowder using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Smoked Salmon Chowder
- Prepare 3-4 tablespoons of butter.
- Prepare 1 of medium onion diced (about 2 cups).
- It’s 3-4 of celery stalks diced (about 2 cups).
- It’s 4-5 of carrots pealed and diced (about 2 cups).
- You need 1/2 cup of white wine.
- Prepare 6-7 of new potatoes washed and diced (I used red potatoes instead).
- It’s 1 1/2 tsp of dried thyme (I used poultry seasoning).
- It’s 4 cups of broth (I used chicken, can use vegetable).
- You need 4 slices of bacon (optional).
- You need 2 cups of milk.
- Prepare 1 Tbsp of flour.
- It’s 1 cup of cream.
- It’s 12-16 ounces of smoked salmon (I used hot smoked salmon).
Chef Tom is back with his cold smoked salmon, this time to whip up a creamy, delicious Smoked Salmon Chowder cooked on the Napoleon Grills gas grill. Come on out for some amazing homemade Smoked Salmon Chowder and. My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious!
Smoked Salmon Chowder step by step
- 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 use any seafood you want but it is a must to have smoked salmon. Easy and full of flavory, Smoked Salmon Chowder will be a hit with your family. 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. Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream.