Smoked Salmon Chowder
Smoked Salmon Chowder ~ creamy, hearty chowder packed with smokey pieces of salmon in every bite plus tender potatoes, carrots and onions.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 stalks of celery chopped
- 1 1/2 cups carrots chopped
- salt and pepper to taste
- 1 teaspoon dried thyme
- 2 cups potatoes cut in approximately 1″ cubes
- 2 tablespoons tomato paste
- 2 1/2 cups chicken stock
- 1/2 cup of dry white wine Pinot Grigio used
- 1 1/2 teaspoons Old Bay seasoning
- 1 cup milk 2% used
- 1/3 cup flour
- 3 cups heavy cream
- 12 ounces smoked salmon
- 1/4 cup flat leaf Italian parsley chopped
Add 2 tablespoons of butter and all of the olive oil to a soup pot and once the butter has melted, add the carrots, celery, onion and thyme then lightly season with salt and pepper.
Cook 3-4 minutes or until the onions have softened.
Drop in the diced potatoes and tomato paste and cook over low heat 2-3 minutes.
Pour in the chicken stock, wine and Old Bay seasoning.
Cover and cook over low heat until the potatoes and carrots have softened.
Whisk the milk and flour together in a small bowl and pour into the pot, stirring constantly until combined.
Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter.
Chop or break up the smoked salmon adding it and the parsley to the chowder.
Taste and adjust salt and pepper.
If you prefer a thinner chowder, add more chicken stock 1-2 tablespoons at a time until you’ve reached the desired consistency.