Irish Smoked Salmon Chowder Recipes
RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER
A flavorful fish chowder made with fresh and smoked fish, potatoes, and bacon. Serve with Brown Soda Bread, Wholemeal Honey Bread, or Brown Yeast Bread.
Provided by Lindsey Johnson
Categories main
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
- Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
- Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
SMOKED SALMON CHOWDER
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g
SMOKED SALMON CHOWDER
For centuries, salmon has been smoked in Ireland using time-honored techniques that capture and enhance the flavor and texture of this great fish. From "The New Irish Table" by Margaret M. Johnson.
Provided by Vicki Butts (lazyme)
Categories Fish Soups
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan, melt the butter over medium heat.
- 2. Add the onion, garlic, mushrooms and parsley.
- 3. Cook for 2 to 3 minutes, or until the vegetables are tender.
- 4. Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
- 5. Remove the pan from the heat and stir in the flour.
- 6. Gradually stir in the fish stock or clam juice.
- 7. Return the pan to medium heat and bring to a boil.
- 8. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
- 9. Stir in the half-and-half.
- 10. To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
- 11. 174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber
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