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?
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?
Great recipe! I would adjust the amount of broth/stock next time as I felt it was a bit thick with the amount of stock vs cream/milk. Also added an additional garlic clove for family preference. Used great hot smoked salmon - I think that makes a big difference.
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