Smoked Salmon Chowder
Cozy Up with Creamy Smoked Salmon Chowder
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. And this isn’t just any soup – it’s a luxurious Smoked Salmon Chowder that’s guaranteed to impress. This recipe beautifully balances smoky, savory flavors with a creamy, comforting texture. It’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion.
We’ve taken the classic New England chowder and given it a sophisticated twist with the addition of flaky smoked salmon and fresh dill. The result? A truly unforgettable soup that’s both elegant and satisfying.
What makes this Smoked Salmon Chowder special?
- Smoked Salmon: The star of the show! It adds a rich, smoky flavor that elevates the entire dish.
- Creamy Texture: A blend of milk and heavy cream creates a velvety smooth base.
- Fresh Dill: Brightens the flavors and adds a touch of freshness.
- Easy to Make: Despite its sophisticated taste, this chowder comes together quickly and easily.
Tips for the Best Chowder:
- Quality Smoked Salmon: Invest in good quality smoked salmon for the best flavor. Wild-caught is always a great option.
- Don’t Overcook the Salmon: Add the salmon at the very end and cook just until warmed through. Overcooking will make it dry and tough.
- Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking.
- Garnish Generously: A sprinkle of fresh dill and a swirl of cream make this chowder even more appealing.
Serving Suggestions:
Serve this Smoked Salmon Chowder with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. It’s perfect for a cozy night in or a dinner party with friends.
Frequently Asked Questions:
- Can I use a different type of fish? While smoked salmon is the star, you could experiment with smoked haddock or cod, but the flavor profile will be different.
- Can I make this chowder ahead of time? Yes, you can make the chowder base (without the salmon) a day ahead and store it in the refrigerator. Add the salmon just before serving.
- Is it possible to make a lighter version? You can reduce the amount of heavy cream or substitute it with half-and-half or milk for a lighter chowder.
- Can I freeze this chowder? It’s not recommended to freeze chowder with dairy as it can affect the texture. It’s best enjoyed fresh.
- What wine pairs well with Smoked Salmon Chowder? A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be a lovely pairing.
Enjoy this delightful Smoked Salmon Chowder – it’s a bowlful of comfort and flavor you won’t soon forget!
Smoked Salmon Chowder
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 cup carrots
- 1 cup celery
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon thyme
- 1.5 pounds potatoes
- 4 cups clam juice
- 1/2 cup white wine
- 2.5 cups milk
- 1/2 cup heavy cream
- 1 pound smoked salmon
- 2 tablespoons dill
Instructions
- Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften.
- Add the thyme, potatoes, clam juice, wine and ½ cup water and bring to a boil.
- Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another ½ cup of water as needed.
- Whisk together 2½ cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
- Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ teaspoon of pepper, adjusting according to your own tastes.
- Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm.
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