Wednesday, February 22, 2012

Smoked Salmon Chowder

Growing up in the Pacific Northwest, Salmon is typically a staple on every restaurant's menu. Shockingly, with that I find myself getting sick of the delicious fish. It isn't that there is a lack of different preparation techniques, but more the supply and demand aspect. Besides the wild salmon season, salmon is always available to those craving the delicious fish, so it's only natural to choose other options on the menu knowing you can get it "next time."

I was headed to Caitlin's (one of my beautiful bridesmaids) house for dinner and when I heard she was making smoked salmon chowder, I can't say I was jumping for joy.
I'm happy to announce, however, not only did I enjoy the chowder that evening, I made it again that week! Regardless of whether you are craving salmon or not, this is definitely a go-to recipe for anyone who loves delicious food. Enjoy!

*I'll be entering this post in the annual SoupaPalooza contest! Come Join SoupaPalooza
at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Smoked Salmon Chowder

from Caitlin's Kitchen
  • 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
In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.

Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

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