Smoked salmon chowder

December 26, 2014

This soup — a New England chowder with a West Coast twist — is the perfect way to wind down from the holiday frenzy. Rich, warm smoky chowder is infinitely soothing and nourishing to your soul.

2 tbsp butter
1/2 cup (46 g) minced leeks
1/2 cup (56 g) diced celery
1 tsp celery salt
4 cups (1 L) fish or vegetable stock
4 cups (900 g) diced potatoes
1/2 cup (112 g) all-purpose flour
1 cup (250 mL) cream
6 -12 oz. (175 -340 g) hot smoked salmon, crumbled
14 tsp white pepper
sea salt, to taste
1/4 cup (60 mL) chopped chives

In a large pot on medium heat, melt butter. Add leeks, celery and celery salt. Sauté until vegetables soften, about 4 minutes. Increase heat to high, add stock and potatoes, and bring to a boil for 1 minute. Reduce heat to medium-low and simmer until potatoes soften, about 10 minutes.

In a bowl, whisk flour and cream, then slowly add mixture to pot while stirring. You may not use all of cream mixture; don’t over-thicken chowder. Add salmon and pepper and simmer gently for 5 minutes. Season to taste with salt. To serve, top bowls of chowder with chives.

Serves four.


Recipe printed with permission from Grow What You Eat, Eat What You Grow by Arsenal Pulp Press.
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