Smoked Salmon Chowder
COOK MODEIngredients
- potatoes cubed
- carrots diced
- shallots/onions chopped
- celery diced
- corn
- 1-2 cups cream
- 4 cups chicken broth
- 1/2 cup flour
- 1/2 cup butter
- Smoked salmon
Instructions
- Cover potatoes, carrots, shallots or onions, and celery with salted water in large stock pot and boil until potatoes are tender. Do NOT drain.
- In another large pot brown the butter. When it is brown add the flour and cook for a few minutes.
- Add the cream and chicken broth to the butter/flour mixture. Stir until thick. (I ended up adding more flour to make a thicker broth).
- Add the cream mixture to the vegetable mixture. Add in corn and smoked salmon.
Notes
This makes a very large pot of soup. I used up the rest of the potatoes that I had in a 5 pound bag of potatoes, maybe 3 pounds worth. Probably 3 carrots and 3 shallots and the left over celery from a veggie tray so maybe 2 stalks total. I got the smoked salmon bites at Costco and shredded them into the soup. I think I used maybe 1 pound maybe less. I just put some in until I had as much salmon flavor as I wanted.
This recipe could easily be cut in half but it is so tasty you may just want to eat on it all week.
This was inspired by a soup that Fred, Char, Carlos, and I had at a restaurant in the Olympic National Park. We liked it so much that we ordered it every day that we were there. I’m still working on the Apple Buckle with Huckleberry Compote that we had as a dessert at that same restaurant.