Smoked Salmon Chowder
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Russet Potato (peeled and cubed)1 large
Celery (stalk, chopped)1 tsp
Kosher Salt2 cups
Vegetable Broth2 tbsps
Tomato Paste2 cups
Milk (any fat content)230 g
Smoked Salmon (flaked)1 cup
Heavy Cream2 tbsps
Chives (chopped)Directions:
1
Heat the olive oil in a large, heavy-bottomed pot over low heat
2
Add the leeks and garlic and sautéthem for 2 minutes
3
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly
4
Add the broth and simmer until the potato is tender, about 15 minutes
5
Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate)
6
As it simmers, stir in the cream
7
Remove from heat, garnish with the chives, and serve
8
Heat the olive oil in a large, heavy-bottomed pot over low heat
9
Add the leeks and garlic and sautéthem for 2 minutes
10
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly
11
Add the broth and simmer until the potato is tender, about 15 minutes
12
Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate)
13
As it simmers, stir in the cream
14
Remove from heat, garnish with the chives, and serve