Smoked Salmon Chowder
User Reviews
5
Smoked Salmon Chowder
Description
Smoked Salmon Chowder features baby potatoes cooked until just tender, preserving their shape in a creamy base enhanced by a butter and flour roux. Cooked onions provide sweetness, while smoked paprika adds subtle smokiness complementing the smoky salmon flakes. Corn kernels contribute bursts of sweetness and texture. The chowder is gently simmered with milk and cream, then finished with fresh dill and cracked black pepper for aromatic notes.
Its creamy consistency and delicate smoky flavor make it suitable as a lunch or dinner starter, served with a wedge of lemon to add refreshing brightness. The use of smoked salmon in place of fresh fish adds depth with minimal preparation.
When preparing the salmon, be sure to check and remove pin bones, as they can remain in smoked fillets. This chowder benefits from using the potato cooking water to add flavor while maintaining the right liquid balance. Reheating gently is recommended to avoid breaking the creaminess.
Ingredients
- 1 - 1 1/2 lbs baby potatoes do not peel; for large potatoes, halve or quarter
- bay leaf
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion yellow, peeled and diced
- 1/2 tsp smoked paprika
- 2 Tbsp flour
- 1 1/2 cups corn kernels fresh or frozen
- 2 cups milk whole
- 1/2 cup heavy cream
- 1 lb smoked salmon flaked into rough shreds, check for pin bones
- black pepper fresh cracked
- dill fresh, use to taste
- lemon wedges
- salt to taste
Instructions
- Put the potatoes in a medium saucepan and add cold water to just barely cover them. Add a bay leaf and bring to a boil. Cook the potatoes until just tender. Check with thie tip of a sharp knife, which should slide in easily. (We are going to use the potato cooking water, so don't discard.)
- Meanwhile heat the oil and butter in a large Dutch oven or soup pot and sauté the onions for about 5 minutes, stirring often, until softened and translucent. Add the paprika and flour to the pan and sauté for a couple more minutes. This is a simple roux and you are not looking for it to brown.
- Add the cooked potatoes and their water to the soup pot, stirring to combine. The broth will thicken a little right away.
- Add the corn kernels.
- Stir in the milk and cream and bring the pot up to a simmer, but do not boil.
- Stir in the salmon and fresh dill. Season with fresh cracked black pepper and a little more paprika, if you like.
- With everything at a simmering temperature, I cover the pot and turn off the heat. I like to let the soup steep for about 15 minutes on the stove.
- Reheat just before serving, and taste to see if you want to add salt.
- Serve the soup with a squeeze of lemon and more fresh dill.
Notes
- Check the smoked salmon carefully for any pin bones as you flake it and remove them to avoid unwanted chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 492mg | 21% |
| Potassium | 890mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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