Smoked Salmon ChowderPosted: January 23, 2013
I love winter soups. Those hot, warm, stick to your ribs meals that warm you up from the inside out – those are the ones that keep me going till spring. This one is no exception. It’s a fantastic recipe!
There wasn’t too much to it, mainly your basic chowder ingredients: Celery, onion, corn, mushrooms, potatoes, cream, milk and broth. The special ingredient was the smoked salmon…
Dice up all the base ingredients and start to cook them down with the butter.
Add the butter and cook it down some more to make a roux.
Here’s the finished roux.
I picked up a pack of hot smoked salmon when we were in Nelson this summer and hadn’t had a chance to use it yet. It was the perfect opportunity for this cold winter’s soup!
Here’s the pretty pink stuff, all chopped up.
Once the roux has sufficiently cooked down, add the chicken broth.
Next, add the milk and potatoes. Let it bubble and boil until the potatoes are tender, but not mushy!
Enjoy… A LOT!
Jacquie’s Awesome Smoked Salmon Chowder
You will need:
2 tbsp butter
1 tbsp flour
3 celery stalks
1 medium onion
1 small can of sweet corn
3 yukon gold potatoes
2 cups chicken broth
2 cups milk
1 cup heavy cream
1.5 cups hot smoked salmon, cubed
Melt butter in a large pot. Dice veggies and add them. Add flour and cook down for at least five minutes, to form a roux. When roux is ready, add broth. Bring to a boil. Peel and dice potatoes, and add to pot. Add milk and boil until potatoes are soft. When potatoes are soft, add cream and salmon. Serve immediately.