Summer 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.

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.

SMOKED SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
• Melt the butter in a large pot over medium heat.
• Dice onion and add to melted butter. Sauté until onion starts to become translucent.
• Drain water from potatoes. Rinse and drain again.
• Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
• Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
• Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
• When vegetables are almost tender add flour and stir to mix it in well.
• Let cook 3-5 minutes, stirring often to prevent sticking or burning.
• Gradually add chicken broth. Stir well. Bring to a low simmer.
• Stir in coconut milk (be sure to shake the can well before opening).
• Turn heat to low.
• Stir in smoked salmon.
• Stir in herbs de provence and ground cinnamon.
• Continue cooking over low heat 5-10 minutes, stirring occasionally.
• Add sea salt and fresh ground pepper to taste.
• **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.