Smoked Salmon Chowder
Smoked Salmon Chowder
Course: Soups, DinnerCuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
1
hour10
minutesIngredients
8 ounces hot-smoked salmon, broken into small pieces
4 strips bacon, chopped
5 cups chicken broth
4 ounces cream cheese, cubed
1 cup heavy cream
3 tablespoons butter
1 pound Yukon gold potatoes, diced
1 medium yellow onion, chopped
2 carrots, peeled and diced
1 red bell pepper, diced
2 stalks celery
2 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon fennel seeds, crushed with a rolling pin
3 tablespoons tomato paste
2 tablespoons capers, drained
1 tablespoon lemon juice
1/4 teaspoon hot sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
Directions
- Brown bacon in a large pot over medium heat until almost crispy. Drain grease and add butter to cooked bacon.
- Once melted, add onion, celery, carrot, and bell pepper. Stir and cook until vegetables begin to soften, about 5 minutes. Add garlic and cook for 30 seconds.
- Add diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers to pot. Stir to combine.
- Pour in chicken broth and increase heat to medium-high. Once boiling, cover with a lid and reduce heat to medium-low. Simmer for 10-15 minutes, until potatoes are softened and tender but not falling apart.
- Add cubed cream cheese and stir to thoroughly combined with other ingredients.
- Add salmon, cream, lemon juice, and hot sauce. Let chowder heat just until everything is gently heated through. Adjust seasoning as needed.
- Remove from heat, and garnish with fresh dill and a loaf of crusty bread.
- Serve immediately!
Notes
- For the leftovers, store in an airtight container and keep in refrigerator for up to 2 days. Reheat in microwave before serving.
