Smoked salmon chowder. With smoked salmon, like the fish. The pink one. But it’s smoky and rustic and making me feel all moutainy and wild.
SMOKED SALMON CHOWDER
Prep time:
Cook time:
Total time:
Serves: 6
Recipe Modified from: pinchofyum
Ingredients
- 3-4 tablespoons butter
- 1 onion, chopped (about 2 cups)
- 5 carrots, peeled and diced (about 2 cups)
- 3 celery stalks, sliced into small pieces (about 2 cups)
- ½ cup white wine
- 6-7 new potatoes, washed and diced
- 1½ teaspoons dried thyme
- 4 cups broth (I used chicken broth but veg would work)
- 2 cups milk
- 1 tablespoon Schar gluten free all-purpose flour
- 1 cup cream
- 12-16 ounces smoked salmon (mine was hot smoked salmon which has a jerky-like texture and is already fully cooked)
Instructions
- 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.
- 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.
Photo Credit: pinchofyum