Food & Drink Magazine

Smoked Salmon Chowder #FishFridayFoodies

By Sue Lau @zzazzazza

Creamy smoked salmon chowder with tender potatoes makes a perfect warm-up soup for lunch or dinner.
Smoked Salmon Chowder #FishFridayFoodies

Smoked Salmon Chowder

By Sue Lau | Palatable Pastime

Welcome to #FishFridayFoodies! We are a group of food bloggers who get together once a month to post about seafood. Each month a different blogger hosts and sets the topic for posting.

This month's theme is Seafood Stews, hosted by Camilla Mann of Culinary Adventures with Camilla. I have chosen to make a smoked salmon chowder. I ran into some quick sale smoked salmon at Kroger that was still before date, so used that opportunity to put the luxurious fish into my stew.

Smoked Salmon Chowder #FishFridayFoodies

This is my second chowder this week, the first one being a potato soup recipe I did for #SoupSwappers. I really enjoy potatoes a lot during the autumn season, and even though I am dieting, I found these chowders to have a low impact on my glycemic levels, so great for maintaining a moderately low carb diet. It has to do with the potatoes being boiled, I have read.

Smoked Salmon Chowder #FishFridayFoodies
The recipe is rather formulaic for me, as you will notice the mirepoix (the classic combination of celery, carrots and onion) as the basis for flavor, with variances in basic soup seasonings and herbs added to define the flavors from other soups or chowders. The garlic is very mild, being roasted. You can make your own, or buy it from an olive bar at the market. The fish stock I buy from the refrigerated section of the market, although you could make your own if you have enough fish bones. If you can't get either, clam juice will do in a pinch. And I use the evaporated milk as I think it has more stability in the cooking process.

Smoked Salmon Chowder


Smoked Salmon Chowder #FishFridayFoodies

Ingredients:

  • 3/4 cup chopped onion
  • 3/4 cup diced celery
  • 4 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dried chives
  • 1-1/2 teaspoons dill weed
  • 1/4 cup all-purpose flour
  • 1-1/2 pounds russet potatoes, peeled and diced
  • 2 cups fish stock or clam juice
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas and carrots
  • 24 ounces canned evaporated milk
  • 1/4 cup chopped roasted garlic cloves
  • 12 ounces smoked salmon, skin removed broken into chunks with your fingers
  • 1/2 cup sour cream
Method:

#FishFridayFoodies

"Seafood Stews"
Be sure to check out the other Fish Friday Foodies Bloggers this month! Click on the hop link button to be transported to the other recipes:

Smoked Salmon Chowder #FishFridayFoodies

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at [email protected] Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Smoked Salmon Chowder #FishFridayFoodies

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Smoked Salmon Chowder #FishFridayFoodies
Smoked Salmon Chowder #FishFridayFoodies
Smoked Salmon Chowder #FishFridayFoodies

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