Monday, December 22, 2008

Smoked Salmon Chowder


Unbelievable cold and snow this year makes one yearn all the more for warm soup and good company around the kitchen table. Maybe even with a slice of fresh brown bread.

Ingredients
(first of all...there is no right or wrong way to make this...chopped fine or in chunks; or mix match the ingredients. I make it with whatever I have on hand. This is how I made it today to warm up after shoveling snow)

  • 2 to 4 slices chopped bacon (optional)
  • 4 potatoes cut in small cubes
  • 2 stalks celery chopped fine
  • 2 large carrots chopped or equivalent mini carrots
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 can kernel corn (you could use frozen but there is a nice crunch in the canned corn)
  • 2 bay leaves
  • 4 cups chicken broth, or two cans condensed broth with required water added (I use low sodium)
  • 1 tsp dried thyme
  • Fresh Ground black pepper
  • 1 cup heavy cream (I use whipping cream_you can use evaporated milk too)
  • 2 tbsp butter
  • pinch Sea Salt
  • several green onions chopped for garnish
  • 2 inch by 4 inch (rough size) of smoked or bbq. salmon tip (I used double smoked as I love that smoke flavour...you don't need a lot of salmon for flavouring)
If you want to use the bacon....saute first and then crumble. Return to soup pot. Saute the onions, potatoes, carrots and celery in about 2 tbsp butter (or oil from bacon) on low till delightfully soft and fragrant. Add bay leaves, thyme, red pepper and kernel corn. Stir and cook a bit longer on low heat. Add the broth (you may need to add more or just add water if necessary) Bring to a very quick boil and then turn down very low and simmer for awhile...til the flavors are infused ... about 1/2 hour. Just before serving remove two cups of 'soup'. Blend the rest with a hand blender til creamy but still chunky. Return the two cups of vegetables. Add cream and the smoked salmon which you have chopped into fine bits. Stir and simmer ten minutes. Add salt and pepper to taste. Top each bowl with fresh chopped green onions for garnish.

11 comments:

  1. This comment has been removed by a blog administrator.

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  2. Oh...this looks so good! I love seafood chowders...often what I order in a restaurant, but I rarely make them. Thanks for sharing.

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  3. This soup looks wonderful Trish .. .thank you for sharing .. .I'll have to pick up a bit of smoked salmon to have on hand when I'm done eating turkey leftovers.

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  4. I've added the ingredients to my grocery list, this will be made over the holidays, thanks for sharing it Trish!

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  5. I've never thought to use smoked salmon in a chowder. We get it every year for Christmas from someone and I like finding out what I can do with it. This year I made cheese balls with one I still had in the freezer. This soup sounds delicious!

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  6. Hey Trish..soup looks yummy! I have never tasted smoked salmon chowder..where have I been??

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  7. I went out and bought the smoked salmon. . .I really am hungry for this. . .

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  8. Soup is just the ideal thing for these cold winter days. Another one that looks like I need to try next week.

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  9. oh this looks so good, i can taste it already...

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  10. This sounds delicious! I can’t wait to try it! My favorite soup is a toss up between broccoli cheddar soup and creamy tomato basil cheddar soup.

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