Recipe: Perfect Smoked Salmon Chowder

Smoked Salmon Chowder.

You can cook Smoked Salmon Chowder using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Smoked Salmon Chowder

1. Prepare 3-4 tablespoons of butter.
2. It's 1 of medium onion diced (about 2 cups).
3. It's 3-4 of celery stalks diced (about 2 cups).
4. You need 4-5 of carrots pealed and diced (about 2 cups).
5. Prepare 1/2 cup of white wine.
6. You need 6-7 of new potatoes washed and diced (I used red potatoes instead).
7. Prepare 1 1/2 tsp of dried thyme (I used poultry seasoning).
8. It's 4 cups of broth (I used chicken, can use vegetable).
9. Prepare 4 slices of bacon (optional).
10. Prepare 2 cups of milk.
11. It's 1 Tbsp of flour.
12. It's 1 cup of cream.
13. It's 12-16 ounces of smoked salmon (I used hot smoked salmon).

Smoked Salmon Chowder instructions

1. Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.
2. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit – more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. This is when I added the bacon..
3. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper..
4. As a note, the chowder was much tastier the next day! I ate some right after making it, it was a little too fishy for my liking, but as leftovers, that fishiness was completely gone!!.