Warm up with a bowl of our Smoked Salmon & Potato Chowder, a deliciously creamy and hearty soup that brings the rich flavors of smoked salmon together with tender potatoes and a medley of aromatic vegetables. Perfect for a cozy dinner or a special occasion, this chowder is both comforting and sophisticated. Let’s dive into this culinary delight and create a soup that’s sure to impress!
Ingredients
For the Chowder:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 pound smoked salmon, flaked
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh dill, chopped (for garnish)
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour (optional, for thickening)
Directions
- Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes.
- Add Potatoes and Broth:
- Add the diced potatoes, broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Thicken the Chowder (Optional):
- If you prefer a thicker chowder, whisk the flour with a small amount of the milk to create a slurry. Stir the slurry into the pot and cook for an additional 5 minutes, stirring frequently, until the chowder thickens.
- Add Cream and Milk:
- Stir in the heavy cream and milk. Let the chowder simmer for another 5 minutes, allowing the flavors to meld together.
- Add Smoked Salmon:
- Gently fold in the flaked smoked salmon and lemon juice. Simmer for another 5 minutes, ensuring the salmon is heated through.
- Season and Serve:
- Remove the bay leaf. Season the chowder with salt and pepper to taste. Ladle the chowder into bowls and garnish with fresh dill before serving.
How to Prepare
The secret to this chowder lies in the balance of flavors and textures. The smoked salmon adds a rich, savory depth, while the creamy base and tender vegetables provide comforting warmth. Using both broth and cream creates a luxurious consistency, and adding a hint of lemon juice brightens up the dish. Serve hot with a sprinkle of fresh dill for a delightful and satisfying meal.
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Servings
This recipe serves 6 people.
FAQs
Can I use fresh salmon instead of smoked salmon?
- Yes, you can use fresh salmon. Simply cook the salmon separately, flake it, and add it to the chowder as directed.
Can I make this chowder ahead of time?
- Absolutely. You can prepare the chowder a day in advance and reheat it gently on the stove before serving. The flavors often develop even more after sitting overnight.
What can I serve with this chowder?
- Crusty bread, a fresh salad, or oyster crackers make great accompaniments to this hearty chowder.
Can I substitute the heavy cream with a lighter option?
- Yes, you can use half-and-half or whole milk for a lighter version, though the chowder will be less creamy.
How can I make this chowder dairy-free?
- Substitute the butter with olive oil or a dairy-free alternative, and use coconut milk or a dairy-free cream substitute in place of the heavy cream and milk.