Smoked Salmon Chowder Recipes

MIMI'S SMOKED SALMON CHOWDER

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

SUMMER SMOKED-SALMON CHOWDER

Steps:

• Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.

ALASKAN SMOKED SALMON CHOWDER

Steps:

• Saute onions, celery, green pepper and garlic till tender.
• Combine broth, shredded carrots, potato and cream corn.
• Bring to a low boil and simmer until potatoes are tender.
• Add smoked salmon and additional seafood if you wish.
• Pour in half and half, simmer for about 8 to 10 min and serve.

SMOKED SALMON CHOWDER

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.

SMOKED SALMON CHOWDER

Steps:

• drain salmon of all oil, remove skin and scrape off any dark parts on the underside.
• break into chunks and set aside.
• saute the onion, celery and gr pepper in butter til soft.
• add Wondra or regular flour.
• add 2 cans broth and stir thoroughly.
• bring to boil, add potatoes and carrots.
• drop to low heat and cook 8-9 minutes.
• add seasonings, salmon, canned corn, and sour cream or yogurt.
• heat thoroughly, then set aside while the flavors marry for a few minutes.
• You may need to add some water before serving, as it can get thick.
• Serve with crusty dark bread and a salad.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

GWIN'S LODGE SMOKED ALASKAN SALMON CHOWDER

Steps:

• Chop bacon and saute in a large pot w/ onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish broth and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender. In a separate saucepan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and bring it to the proper temperature. Add this thinned roux to the pot w/ vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if chowder becomes too thick.