This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: American
Servings: 4large or 8 small servings
Calories: 543kcal
Ingredients
2slicesbaconchopped into ½" pieces
2medium Yukon gold potatoespeeled and diced into ½" pieces, about 2 cups worth
1small yellow oniondiced small, about 1 cup
1½cupscarrotsthinly sliced
½cupceleryvery thinly sliced
8large cloves garlicminced, about 2 tablespoons
1cupclam juice
¾cupwhite wine
1cupwateradjust as needed
¾teaspoondried thyme
3tablespoonsall-purpose flour*
2½cupsmilk
½cupheavy cream
1½teaspoonskosher saltdivided
¾teaspoonfreshly ground black pepperdivided
10-12ouncessmoked salmonchopped bite size, about 1 ½ cups
1tablespoonfresh dillchopped or 1 teaspoon dried dill
*Gluten-Free Alternative
3tablespoonsbrown rice flour
Instructions
In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.)
Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and ½ cup water and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another ½ cup of water as needed. Whisk together 2½ cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm.