Smoked Salmon Chowder

Preparation time: about 1.5 hours This recipe can be easily made more or less rich by adjusting the amount of stock, cream (anything from whole milk to heavy cream), and cheese. Don't be afraid to use all the anchovies called for and the liquid they are packed in. The extra salt is absorbed into the potatoes, which will otherwise be very bland. Like most soups, this one will taste better the day after it is prepared, once all the ingredients and flavorings have had a chance to be fully integrated.
Smoked Salmon Chowder
Smoked Salmon Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    ounces anchovy fillets (1 tin)

  • 2

    tablespoons olive oil

  • 4

    tablespoons (1/2 stick) unsalted butter

  • 1

    large red onion

  • 2

    carrots

  • 2

    stalks celery

  • 4

    cloves garlic, minced

  • 2

    teaspoons fresh ground black pepper

  • 8

    ounces oyster mushrooms

  • 1/4

    cup flour

  • 1

    quart vegetable or fish stock

  • 2

    large yukon gold potatoes

  • 1/2

    cup chopped fresh flat-leaf parsley

  • 2

    cups corn kernels, fresh or frozen

  • 2

    roasted red peppers, diced

  • 1/2

    cup white wine (optional)

  • juice of 1/2 lemon

  • 1

    cup heavy cream or half & half

  • 1

    cup smoked cheddar cheese, grated

  • 8

    ounces smoked salmon

Directions

In a large soup pot, saute the anchovies in the olive oil over medium-low heat until the anchovies disintegrate. Add the chopped red onion and butter and cook over medium heat, stirring occasionally, until caramelized, about 30 minutes. Grind plenty of black pepper over the onions while they are cooking. Meanwhile chop the carrots and celery into small dice, and add them to the onions. Add the flour and stir to coat the vegetables, then add one or two cups of stock and cook until slightly thickened. Chop the mushrooms and add them as well. Dice the potatoes and add them along with the remaining stock. Cook for about 15 more minutes until the potatoes are tender. Add the corn, roasted red pepper, wine and parsley and lemon juice, and heat through. Then add the cream, cheese and smoked salmon. Hold at a simmer for as long as your patience will allow, then serve piping hot with oyster crackers.

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