Salmon Chowder
A vibrant and hearty soup featuring smoked salmon and fresh vegetables that warms both body and spirit.
Ingredients
For the chowder
- 1 tbsp oil for cooking Use your choice of cooking oil.
- 3 small carrots, diced
- 1/2 stalk celery, diced
- 1/2 bunch green onions, minced Reserve some for garnishing.
- 3 tbsp flour
- 1/4 tsp red pepper flakes Adjust to taste for spice preference.
- 3 qt water
- 1 tbsp Better Than Bouillon beef or chicken
- 1 large Yukon Gold potato, diced
- 1 lb smoked salmon, diced or chopped Use high-quality smoked salmon for best flavor.
- 1/2 cup heavy whipping cream For richness.
- 1 tsp kosher salt Adjust to taste.
Instructions
Preparation
- Dice the carrots and celery into small cubes. Mince the green onions and set them aside for later garnishing.
Cooking
- Preheat your soup pot or Dutch oven with a tablespoon of oil over medium heat.
- Add the diced carrots and celery to the pot. Sauté until softened, about 5 minutes.
- Sprinkle in the flour and red pepper flakes, stirring together. Cook for another few minutes to eliminate the raw taste of the flour.
- Carefully pour in the water and add the Better Than Bouillon, then bring to a gentle boil.
- Dice the Yukon Gold potato and the smoked salmon. Once the broth is boiling, add both to the pot.
- Simmer until the potatoes are tender, about 10 minutes.
- Stir in the heavy whipping cream and bring back to a boil briefly before removing from heat.
- Season with kosher salt to taste and garnish with minced green onions before serving.
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Notes
Serve with crusty bread or a fresh salad. For extra flavor, squeeze lemon juice over the chowder before serving.