Smoked Salmon Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
473 kcal
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Course
Main Course
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Cuisine
American
Smoked Salmon Chowder
Description
This chowder begins by frying chopped bacon to crispness, retaining some of the fat for flavor. Butter and chopped onions soften and become translucent, then garlic is added briefly. White wine is boiled briefly to reduce, followed by tomato paste and flour which thicken the base. Yukon Gold potatoes, capers, and a variety of dried herbs and spices provide depth along with chicken broth and clam juice. This mixture simmers covered for twenty minutes, allowing the potatoes to cook through and flavors to meld.
The chowder is finished by stirring in softened cream cheese and heavy cream to achieve a smooth, rich texture. Finally, smoked salmon pieces are folded in and warmed gently to avoid overcooking. The result is a creamy, flavorful chowder with a balance of savory, smoky, and tangy flavors from the salmon and capers. It pairs well with crusty bread or saltine crackers for a complete meal.
Ingredients
- 4 Bacon chopped, strips
- 2 tablespoons butter
- 1 yellow onion chopped, medium
- 3 cloves garlic , peeled and minced
- 2 carrot peeled and diced
- 2 ribs celery , diced
- 1/4 cup white wine such as Sauvignon Blanc, dry
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour (helps emulsify the broth, adds some thickening and enhances mouthfeel)
- 1 pound Yukon Gold potato peeled and diced, or other firm yellow potatoes
- 2 tablespoons capers , drained
- 1 teaspoon kosher salt
- 1 teaspoon paprika sweet
- 1 teaspoon thyme dried
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper , or more if you prefer it spicier (optional)
- 1 bay leaf
- 4 cups chicken broth good quality
- 1 cup clam juice can substitute fish or seafood broth (or use all chicken broth, 8 oz bottled
- 1 cup heavy cream
- 4 ounces cream cheese diced and softened at room temp, full fat
- 8 ounces smoked salmon , cut into small pieces
Instructions
- In a pot, cook the bacon over medium-high heat until done. Drain half of the bacon grease, keeping half in the pot. Add the butter and the onions and cook until they are soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and bring to a boil. Boil for a minute or two until mostly evaporated. Reduce the heat and stir in the tomato paste and the flour until the flour is incorporated. Add the potatoes, capers, seasonings, chicken broth and clam juice. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
- Add the cream cheese and stir until melted. Stir in the heavy cream and the smoked salmon and simmer for another minute or two just until heated through (avoid simmering too long or the salmon will become mushy). Discard the bay leaf. Add salt and pepper to taste. Serve immediately with some good crusty bread and/or saltine crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1774mg | 74% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4853IU | 97% |
| Vitamin C | 23mg | 26% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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