Smoked Salmon Chowder
Smoked salmon chowder is a creamy comforting soup made for chilly nights.
Servings: 8 servings
Ingredients
- 1 - 1 1/2 lbs baby potatoes (do not peel) Note: if your potatoes are quite small like mine, leave them whole. If they are larger, halve or quarter them.
- bay leaf
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 yellow onion, peeled and diced
- 1/2 tsp smoked paprika
- 2 Tbsp flour
- 1 1/2 cups fresh or frozen corn kernels
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 lb smoked salmon, flaked into rough shreds. (Be sure to check for any tiny stray 'pin bones'.)
- fresh cracked black pepper
- fresh dill ~ use this to taste.
- lemon wedges
- salt to taste Note: I save the salt until the very last minute. Taste and only add as needed.
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
Salmon fillets often contain very thin 'pin bones' which are not really bones at all, but calcified nerve endings. As you flake your smoked salmon be sure to check for them and discard.
Nutrition
Calories: 331 kcal · Carbohydrates: 37 g · Protein: 17 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 41 mg · Sodium: 492 mg · Potassium: 890 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 551 IU · Vitamin C: 31 mg · Calcium: 113 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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