Make delicious smoked salmon chowder (inspired by Pike Place Market's Chowder House in Seattle) in your own kitchen. If you've ever visited the Chowder House, you'll remember the queues of eager patrons waiting to savor their incredible chowder. We love this chowder made with our own Alder Wood Smoked Salmon — and we know it will delight your taste buds, too!
INGREDIENTS:
1/2 cup butter, divided
1 1/4 cup onions, finely diced
2 stalks celery, finely diced
1 tablespoon garlic, finely minced
1 lb. Yukon gold or red potatoes, cut into 1/2 inch dice
1/2 teaspoon ground black pepper
1 bay leaf
1 15oz. can diced tomatoes (can also use fresh summer tomatoes, diced)
2 1/2 cups mild fish or shrimp stock, or bottled clam juice
1/4 cup + 2 tablespoons all-purpose flour
2 cups half-and-half
3 tablespoons tomato paste
2-3 teaspoons Old Bay Seasoning, or to taste
1 cup cream
1 4oz. package cream cheese, room temperature, cut into chunks
1/4 cup tablespoons drained capers, rinsed
16 oz. Dave's Alderwood Smoked Salmon (do NOT drain), flaked into chunks
Salt and pepper to taste
Hot sauce, optional
Lots of crusty sourdough bread
INSTRUCTIONS:
Over medium-high heat, melt 3 tablespoons of butter in a heavy dutch oven or soup pot. Add the onions and celery and cook, stirring, until translucent and softened about 5 minutes. Gently stir in the the garlic and the potatoes. Add the pepper, bay leaf, diced tomatoes, and 2 1/2 cups of stock. Bring mixture to a boil, reduce heat, cover and cook until potatoes are cooked through, about 8-10 minutes.
In a small saucepan, heat the remaining butter until melted. Stir in the flour and continue to cook and stir the roux for at least one minute. Whisk in 2 cups of the half and half until combined and heat until thickened.
Add the roux mixture to the potato-stock mixture and stir gently to combine. Increase the heat and stir in the tomato paste, 2 teaspoons Old Bay Seasoning (or more to taste). When mixture comes to a simmer, add the cream cheese chunks and stir until melted.
Reduce heat and add cream and capers. (If mixture is too thick, use additional stock to thin to desired consistency.) Add smoked salmon (and juice) and heat gently just until salmon is heated through. Turn off the heat.
Taste for seasoning and adjust.
Serve hot with additional hot sauce, and crusty sourdough bread.
If not serving immediately, chill in the refrigerator to allow flavors to meld. When reheating, gently heat it to serving temperature — don't allow it to boil.
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