Smoked Salmon Chowder
If you have roughly 45 minutes to spend in the kitchen, Smoked Salmon Chowder might be a tremendous pescatarian recipe to try. This recipe makes 6 servings with 432 calories, 17g of protein, and 26g of fat each. For $4.23 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 68 people found this recipe to be yummy and satisfying. Head to the store and pick up new potatoes, dried thyme, celery stalks, and a few other things to make it today. A few people really liked this main course. It is brought to you by Pinch of Yum. Overall, this recipe earns a good spoonacular score of 70%. Smoked Salmon Chowder, Smoked Salmon Chowder, and Smoked Salmon Chowder are very similar to this recipe.
Servings: 6
Ingredients:
4 cups broth (I used chicken broth but veg would work)
3-4 tablespoons butter
5 carrots, peeled and diced (about 2 cups)
3 celery stalks, sliced into small pieces (about 2 cups)
1 cup cream
1½ teaspoons dried thyme
1 tablespoon flour
2 cups milk
6-7 new potatoes, washed and diced
1 onion, chopped (about 2 cups)
12-16 ounces smoked salmon
½ cup white wine
Equipment:
frying pan
whisk
Cooking instruction summary:
Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit - more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.
Step by step:
1. Heat the butter in a large pan over medium high heat.
2. Add the onion, carrots, and celery.
3. Saute until fragrant and soft.
4. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.
5. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender.
6. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit - more flour = more thickening).
7. Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.
8. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
