Smoked Salmon Chowder
Updated Oct. 25, 2023
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1tablespoon extra-virgin olive oil
- 1medium leek, cleaned, trimmed and thinly sliced
- 1medium carrot, peeled and diced
- 1rib celery, trimmed and diced
- 1clove garlic, peeled and minced
- 1large, starchy potato, peeled and cut into small cubes
- 2teaspoons fresh thyme leaves
- ¼cup all-purpose flour
- ½cup dry white wine
- 1½cups chicken stock, either homemade or low-sodium
- 1bay leaf
- 2cups whole milk
- 4ounces smoked salmon, flaked
- ¾cup heavy cream
- Freshly ground black pepper to taste
- Fresh chives, minced, for garnish
Nutritional analysis per serving (6 servings)
314 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 10 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
- Step 2
Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
- Step 3
Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
- Step 4
Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives.
Private Notes
Comments
I served this recipe at a New Years soup party this year. This is a ruthlessly competitive annual event, where a bunch of friends spend all year secretly planning what they'll submit. My soup was "Bagels and Lox," this recipe for salmon chowder served with roasted caper-pumpernickel croutons. Came home with lots of hardware - medals for seafood, chowder, most original, and trophy for #2 best overall soup. Thanks, Sam!
Lacking a few ingredients but inspired by Chopped, I substituted half of a large chopped onion for the leek; a chopped parsnip for the carrot; 2 ribs of celery instead of one; seafood broth instead of chicken; and leftover grilled salmon in lieu of lox. Oh, and leftover mashed potatoes instead of a raw one.I also sprinkled some packaged mashed potato flakes to thicken a bit more. Added more salt and pepper and herbs. Delicious!
Ummmm, this can't be marked kosher because it calls for cream and chicken broth. Will vegetable stock work well as a substitute?
I LOVED this. I had some frozen corn that I had roasted and cut off the cob, threw that in and also a green pepper that needed using. I used soy milk instead of whole and 1/2 and 1/2 instead of the heavy cream and it worked out great. I used Ducktraps smoked salmon trim cut in small pieces. I’ll be making this all winter!
Followed recipe pretty much adding some extra herbs and garlic. Delicious, perfect on this weirdly chilly May evening!
Has anyone tried subbing potato gnocchi for the potato?