Smoked Salmon Chowder
By Sue Lau | Palatable Pastime
Welcome to #FishFridayFoodies! We are a group of food bloggers who get together once a month to post about seafood. Each month a different blogger hosts and sets the topic for posting.
This month’s theme is Seafood Stews, hosted by Camilla Mann of Culinary Adventures with Camilla. I have chosen to make a smoked salmon chowder. I ran into some quick sale smoked salmon at Kroger that was still before date, so used that opportunity to put the luxurious fish into my stew.
This is my second chowder this week, the first one being a potato soup recipe I did for #SoupSwappers. I really enjoy potatoes a lot during the autumn season, and even though I am dieting, I found these chowders to have a low impact on my glycemic levels, so great for maintaining a moderately low carb diet. It has to do with the potatoes being boiled, I have read.
The recipe is rather formulaic for me, as you will notice the mirepoix (the classic combination of celery, carrots and onion) as the basis for flavor, with variances in basic soup seasonings and herbs added to define the flavors from other soups or chowders. The garlic is very mild, being roasted. You can make your own, or buy it from an olive bar at the market. The fish stock I buy from the refrigerated section of the market, although you could make your own if you have enough fish bones. If you can’t get either, clam juice will do in a pinch. And I use the evaporated milk as I think it has more stability in the cooking process.
Smoked Salmon Chowder
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 4 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dried chives
- 1-1/2 teaspoons dill weed
- 1/4 cup all-purpose flour
- 1-1/2 pounds russet potatoes, peeled and diced
- 2 cups fish stock or clam juice
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas and carrots
- 24 ounces canned evaporated milk
- 1/4 cup chopped roasted garlic cloves
- 12 ounces smoked salmon, skin removed broken into chunks with your fingers
- 1/2 cup sour cream
- In a small skillet, saute the celery and onion in the butter until soft.
- Stir in the parsley, chives, dill weed and flour, stirring to coat the vegetables and set aside.
- Place the potatoes and fish stock in the soup pot with the bay leaves, salt and black pepper and bring to a boil; boil 10 minutes then add the frozen peas and carrots to cook with the potatoes and cook another two minutes, covered.
- Stir in the evaporated milk along with the vegetables coated with flour.
- Stir to mix and bring to a boil; boil one minute or until thickened.
- Remove from heat and gently stir in the salmon pieces, roasted garlic cloves and sour cream, stirring to mix it in.
- Return to low heat and let the fish heat in the chowder a minute or two, but do not boil.
From the kitchen of palatablepastime.com
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