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Smoked Salmon Chowder

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PREP TIME
25 min
COOKING TIME
65 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner U.S.
Smoked Salmon Chowder
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1/2 cup chopped celery
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth or vegetable broth
  • 1 pound potatoes - peeled and cubed
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 8 ounces smoked salmon, cut into 1/2 inch pieces
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 1 cup half and half
Instructions
1
Heat a large stockpot over high heat, adding butter and olive oil to the pan. Sauté sliced onions, minced garlic, and chopped celery until they become translucent, taking around 8-10 minutes.
2
Next, sprinkle flour over the mixture and stir vigorously to create a smooth paste. This will form the base of our chowder, known as a roux.
3
Gradually pour in chicken broth while continuously stirring the mixture until it thickens slightly, forming a smooth consistency.
4
Now, add diced potatoes, dried herbs such as dill, tarragon, and thyme, and a pinch of paprika to the pot.
5
Reduce heat to medium, cover the pot with a lid, and let it simmer for 15 minutes.
6
Add salmon fillets to the chowder and pour in a mixture of wine, lemon juice, hot sauce, salt, and pepper. Simmer the chowder over low heat for 10 minutes.
7
Finally, stir in half-and-half and continue to simmer the chowder over low heat for an additional 30 minutes, stirring occasionally.
8
Make sure not to let the chowder boil after adding half-and-half, as this can cause it to become too thick. Serve the chowder hot and enjoy!