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 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.
This post may contain affiliate links. A delicious Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and cream cheese for. 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. You can have Smoked Salmon Chowder using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Smoked Salmon Chowder
- It's 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).
- Prepare 4-5 of carrots pealed and diced (about 2 cups).
- It's 1/2 cup of white wine.
- Prepare 6-7 of new potatoes washed and diced (I used red potatoes instead).
- You need 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).
- It's 2 cups of milk.
- It's 1 Tbsp of flour.
- You need 1 cup of cream.
- Prepare 12-16 ounces of smoked salmon (I used hot smoked salmon).
Probably five years ago on our way up to Vashon Island for an extended family reunion. Easy and full of flavory, Smoked Salmon Chowder will be a hit with your family. Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream. My mother and father live down the street from me, just a few houses away.
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!!.
This salmon chowder has bacon, corn, lots of herbs and a homemade stock. None of this would fly Anyone done this with hot smoked salmon? I was thinking of just adding in my own smoked salmon. Add leek mixture to the broth. Add cooked wild rice, evaporated milk and smoked salmon and stir until warmed through.
