I've been making smoked salmon chowder for a few years now with some variation, but this version is definitely my favorite. It's actually more of a bisque than a chowder. I'm not a fan of the thick pasty stuff. For those that smoke salmon, try this recipe. I think you'll like it.
<u>Smoked Salmon Chowder</u>
1 medium size onion, chopped
1/2 cup celery, chopped (including some tops)
1/2 cup carrots, chopped
1/2 cup mushrooms, sliced
1/4 cup red pepper, chopped
2 medium sized red skinned potatoes, peeled and cut into half inch cubes
2 tbls chopped parsley
2 cups organic vegetable broth
2 cups milk
1 whole roasted garlic bulb
1 1/2 tbls corn starch mixed with 3 tbls water
smoked salmon, 1 cup of 1/2 inch cubed
sea salt and cracked tellicherry black peppercorns
butter
fresh dill
Cook the onion, celery, red pepper and mushrooms in butter until the onion is soft, then add the potatoes, parsley, broth and roasted garlic. Bring this to a boil; cover, reduce heat and let simmer for about 15-20 minutes.
Stir in the milk and smoked salmon and cook until the chowder is hot, but <b>not boiling</b>. Add the cornstarch mixture to the chowder. Cook and stir until the soup thickens slightly (5 mins). Season with sea salt and cracked pepper. Garnish each serving with a pat of butter and some sprigs of fresh dill.
I like to make this chowder a day in advance. The flavours blend together really well this way.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Thank you Mike, sounds good.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mws</i>
<br />...
smoked salmon, cubed
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<i><font color="green"><b>Mike </i></font id="green"></b><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
ThanX for sharing this GREAT use of smoked salmon Mike....I'll give it a try[:p].....About how much cubed salmon do you recommend?
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
I used about 1 cup of 1/2 inch cubed apple smoked (pink) salmon. I prefer to use a firm, drier smoked salmon. Ooops, i'll need to edit my recipe post [:I]
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Looks good, Mike. I think I'll give it a try this week.
T2
Looks good, Mike. I think I'll give it a try this week.
T2
I bumped this topic because I added a whole roasted garlic to the chowder recipe and WOWWWW......It was really good before, but this just put it over the top IMHO...[^] Try it..all you salmon smokers.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Sounds delish, Mike [:p]! Have you sent this recipe to Olds for his FAQ/Recipe site?
John
Newton MA