Creamy Smoked Salmon Chowder

Oh, how grateful I am for the simple joys that cooking brings into our lives, especially when it involves a dish that warms the heart and delights the palate! Today, I’m thrilled to share a recipe that combines rustic charm with a touch of elegance: Creamy Smoked Salmon Chowder. This chowder is anything but ordinary! It’s a perfect blend of smoky, creamy flavors that will make your taste buds dance with every spoonful.

Introduction

Imagine sitting by a warm fire, wrapped in a cozy blanket, with a bowl of this creamy smoked salmon chowder. The smoky aroma of salmon melds beautifully with the fresh, vibrant flavors of vegetables and herbs, making this chowder a must-try for any seafood lover. It’s hearty yet refined, and I promise you, the smell when this is in the oven is incredible!

Ingredients

• 2 tbsp. unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 large celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp. kosher salt
• 2 tbsp. all-purpose flour
• ½ cup white wine (such as Sauvignon Blanc)
• 1 tsp. dry thyme
• 3 cups low-sodium chicken broth
• 12 oz. cauliflower, cut into wedges
• 3 small red potatoes, peeled and diced
• 1 cup frozen corn kernels
• 2 cups whole milk
• Freshly ground black pepper, to taste
• 8 oz. hot-smoked skinless salmon
• Chopped chives, for garnish

this Recipe

How to Make

1. Start the Base: In a large pot, melt the butter over medium heat. Add onion, carrots, celery, and garlic, seasoning with salt. Sauté until the vegetables are tender, about 5-7 minutes.
2. Thicken: Sprinkle the flour over the cooked vegetables, stirring to coat everything evenly. Cook for about 2 minutes, then pour in the white wine. Allow the wine to reduce slightly, then stir in the thyme.
3. Add Liquids: Pour in the chicken broth, add the cauliflower and potatoes, and bring to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.
4. Cream it Up: Add the corn and milk, bringing the mixture back to a gentle simmer. Season with freshly ground black pepper.
5. Finish with Salmon: Gently flake the smoked salmon into the pot. Stir carefully to mix without breaking the salmon too much. Heat through.
6. Garnish and Serve: Ladle the chowder into bowls and garnish with chopped chives. Serve hot.

Helpful Tips

• Stir Gently: When adding the salmon, be sure to stir the chowder gently to keep the pieces of fish intact.
• Low Heat for Milk: Avoid boiling once you add the milk to prevent it from curdling.
• Thickening: If you prefer a thicker chowder, you can let it simmer a bit longer before adding the salmon.

Substitutions/Variations

• Vegetarian Version: Omit the salmon and use mushroom broth instead of chicken for a delicious vegetarian alternative.
• Different Fish: Try using smoked trout or even smoked haddock for a different twist.
• Extra Creamy: Add a dollop of cream cheese or heavy cream for an even richer texture.

Frequently Asked Questions

1. Can I make this chowder ahead of time? Yes, this chowder can be made a day in advance and gently reheated, adding a splash of milk if it’s too thick.
2. What’s the best wine to cook with? A dry white wine like Sauvignon Blanc is perfect as it adds a crisp, fruity flavor that complements the fish beautifully.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk if necessary.

More Relevant Recipes

If you loved this chowder, explore these other cozy recipes:

• Hungarian Mushroom Soup
• Easy Marinated Mushrooms Recipe
• Pickled Eggs with Apple Cider Vinegar Recipe

Thank you for joining me in creating this delectable dish! I hope it brings warmth and joy to your table as it has to mine. Don’t forget to share your experience and perhaps a photo of your creation! Here’s to many more delightful culinary adventures together!

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