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.
