Smoked salmon chowder is a hearty, cream-based soup that comes together quickly for a relatively easy weeknight meal.
As part of being more health conscious in 2011, I am going to incorporate fish into our diet once a week. I am aware that there is much more I need to research – baby steps – but maybe, with gradual changes here and there, this household of carnivorous will even try a meatless Monday. 😉
Smoked Salmon Chowder Recipe
from “Time for Dinner” by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang
active time: 15 minutes| total time: 30 minutes | serves: 6
- 1 tablespoon olive oil
- 3 medium leeks (white and light green parts only), rinsed and sliced (about 3 cups)
- 1 garlic clove, minced
- 1 large russet potato, peeled and cubed
- 1 large stalk celery, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cups milk (any fat content)
- 8 ounces smoked salmon, flaked
- 1/2 cup heavy cream
- 2 tablespoons chopped chives
In a large, heavy-bottomed pot, heat the olive oil over low heat. Add the leeks and garlic and sauté for 2 minutes. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes. (Don’t let it boil, or the milk will separate.) As it simmers, stir in the cream. Remove from heat and garnish with the chives.
This smoked salmon chowder is very basic. It came together quickly (in under an hour from prep to bowl) and could easily be a quick family meal. I didn’t love it though. To me it fell flat (almost lacking a much needed richness), however, it sparked some ideas for future versions that would incorporate more flavors. With some tweaking to suit your personal needs, this could be a household staple.
a la me
- salmon filet
- olive oil
Rub the salmon with paprika and coat with olive oil. Smoke in an electric smoker at 220 for 30 minutes with 1/2 cup hickory.
Obviously, you do not need an electric smoker to accomplish – I’m just writing down how I did it. This was a quick smoke, the fish was flaky, and with the short time in the smoker there wasn’t an over powering smoke flavor.