Smoked Salmon and Potato Chowder
Cozy Up with Smoked Salmon and Potato Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Smoked Salmon and Potato Chowder takes that comfort to the next level with rich, smoky flavors and a creamy texture. It’s a delightful blend of hearty potatoes, savory bacon, and delicate smoked salmon, making it the perfect dish for dinner or a special occasion.
We’ve taken a classic chowder base and elevated it with high-quality ingredients. The combination of Yukon Gold potatoes and smoked salmon creates a truly unforgettable flavor profile. This isn’t your average chowder; it’s a culinary experience!
What Makes This Chowder Special?
This recipe focuses on building layers of flavor. Starting with crispy bacon, we create a flavorful base for the potatoes and onions. The addition of fresh herbs like dill and thyme complements the smokiness of the salmon beautifully. And the touch of heavy cream adds a luxurious richness that will leave you wanting more.
Tips for the Best Chowder
- Use high-quality smoked salmon: The flavor of the salmon really shines through, so choose a good quality variety.
- Don’t skip the bacon: The bacon adds a crucial savory element to the chowder.
- Simmer, don’t boil: Simmering the chowder allows the flavors to meld together without making the potatoes mushy.
- Adjust seasoning to taste: Feel free to add more salt, pepper, or herbs to suit your preferences.
Frequently Asked Questions
Q: Can I use a different type of potato?
A: While Yukon Gold potatoes are preferred for their creamy texture, you can substitute with Russet potatoes. Just be mindful that they may require a bit more cooking time.
Q: Can I make this chowder ahead of time?
A: Yes, you can! The flavors actually develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently before serving.
Q: What pairs well with Smoked Salmon and Potato Chowder?
A: A crusty loaf of bread is perfect for soaking up the creamy broth. A simple green salad also makes a refreshing side dish.
Q: Is this recipe gluten-free?
A: This recipe is not inherently gluten-free due to the flour used as a thickening agent. You can substitute with a gluten-free all-purpose flour or cornstarch for a gluten-free version.
Get ready to indulge in a bowl of pure comfort with this Smoked Salmon and Potato Chowder! It’s a dish that’s sure to impress your family and friends.
Smoked Salmon and Potato Chowder
Ingredients
- 6 slices Thick-cut bacon Cut into 1/2 inch pieces
- 6 ounces Smoked salmon From The Butcher Shop
- 4 cups Yukon gold potatoes Diced
- 1 medium Sweet onion Chopped
- 1 tablespoon Minced garlic
- 4 cups Sodium-free chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1/4 cup Heavy cream
- 1 teaspoon Dried dill
- 1 tablespoon Dried thyme
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
Instructions
- In a large stockpot or Dutch oven, cook the bacon over medium heat until browned. Remove the bacon and set it on a paper towel on a plate to absorb the fat away from the meat. Set aside. Remove excess fat from the pot, but don’t wash it.
- Add the butter to the pot with the onions and garlic. Saute until the onions soften.
- Add the potatoes to the pot. Sprinkle the flour over the potatoes and mix to ensure all the potatoes are lightly coated.
- Pour in the chicken stock and then stir in the browned bacon, dill thyme, salt and pepper. Cover the pot and cook for 30 minutes.
- Flake the smoked salmon.
- Add the smoked salmon and heavy cream to the pot. Stir and cook for 5 minutes.
- Serve with a side of your favorite bread.
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