Smoked Salmon Chowder
This smoked salmon chowder gets its savor from the fish itself, so there is no bacon or long simmer needed. Smoked salmon is crumbled straight into a stock and milk base, while boiled, smashed potatoes thicken the pot without any flour. Tarragon adds a faint anise note that suits the fish well. Dill or parsley on top, or a pinch of cayenne, makes an easy finish for a weeknight pot.
Instructions
Set a large stock pot over medium heat and add the oil.
Add the chopped carrots, onions and celery. Stir them as they cook until the onions turn translucent.
Stir in the tarragon, then pour in the salmon or fish stock. Scrape the bottom of the pot with your spoon to loosen any browned bits.
Add the smashed potatoes and the crumbled smoked salmon. Keep stirring as the pot heats, and bring it to a gentle simmer.
Pour in the milk and add the black pepper. Stir to combine and warm the soup through, then ladle it into bowls and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
