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Smoked Salmon Chowder
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy chowder bursting with smoked salmon, corn, and potatoes for a flavorful and balanced delight.
Ingredients:
  • 10 slices bacon, chopped
  • 2 large onions, finely chopped
  • 4 stalks celery, finely chopped
  • 3 carrots, finely chopped
  • 5 green onions, finely chopped
  • 0.33333334326744 cup chopped fresh parsley
  • 0.5 cup water
  • 6 cups fish stock
  • salt to taste
  • 1.5 tablespoons ground black pepper
  • 1.5 tablespoons dried dill weed
  • 8 red potatoes, cubed
  • 1 cup butter
  • 1 cup all-purpose flour
  • 5 cups milk
  • 0.75 cup white wine
  • 0.25 cup lemon juice
  • 1.5 pounds flaked or chopped smoked salmon
  • 1.5 cups frozen corn kernels
Instructions:
  • In a large pot over medium heat, cook the bacon until it releases drippings. Add the onions and celery and cook until bacon is crisp and onions and celery are tender.
  • Place the carrots, green onions, and parsley in the pot, followed by pouring in the water and fish stock. Season with salt, pepper, and dill. Cover and gently simmer until carrots are tender, approximately 15 minutes. Introduce the potatoes and continue to simmer for an additional 20 minutes until tender.
  • In a small skillet over medium heat, melt the butter until smooth. Add the flour and stir until light brown. Gradually whisk in a bit of milk to thin the roux. Transfer the roux to the pot with the vegetables, pour in the remaining milk, and heat through while stirring constantly.
  • Once the soup has thickened, gently incorporate the white wine, if desired. Add the lemon juice, smoked salmon, and corn. Heat over medium heat until warmed through, ensuring not to boil. Serve by ladling into soup bowls.

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