Description
Hearty coastal flavors dance in this Smoked Salmon Chowder, blending rich Atlantic salmon with velvety potatoes and sweet corn. Coastal comfort emerges in each spoonful, inviting coastal memories that warm souls during chilly evenings.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) hot-smoked skinless salmon
- 3 cups (720 milliliters) low-sodium chicken broth
- 2 cups (480 milliliters) whole milk
- 12 ounces (340 grams) cauliflower, cut into wedges
- 3 small red potatoes, peeled and diced
- 1 cup (240 milliliters) frozen corn kernels
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 large celery stalks, diced
- 2 garlic cloves, minced
- Chopped chives, for garnish
Seasonings and Other Ingredients:
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 tablespoons all-purpose flour
- 1/2 cup white wine (Sauvignon Blanc recommended)
- 1 teaspoon dry thyme
- Freshly ground black pepper, to taste
Instructions
- Heat butter in a spacious stockpot, gently sautéing onions, carrots, celery, and minced garlic with a delicate seasoning of salt until vegetables soften and release their aromatic essence.
- Dust vegetables with flour, creating a light coating that will help thicken the chowder, and toast briefly to eliminate raw flour taste. Deglaze the pan with wine, allowing the liquid to reduce and concentrate flavors, then introduce fragrant thyme.
- Pour in rich broth along with diced cauliflower and cubed potatoes, allowing the mixture to simmer until root vegetables become tender and easily pierced with a fork.
- Incorporate sweet corn kernels and creamy milk, bringing the chowder to a gentle, rolling simmer that creates a velvety texture without scorching the base.
- Carefully fold delicate smoked salmon pieces into the chowder, using a light touch to maintain large, succulent flakes that showcase the fish’s delicate texture.
- Ladle the steaming chowder into warm bowls, finishing with a sprinkle of freshly chopped chives for a bright, herbaceous garnish that adds visual appeal and subtle onion notes.
Notes
- Use fresh, high-quality smoked salmon for the most intense flavor profile and best texture in the chowder.
- If you’re watching calories, substitute half-and-half with low-fat milk or use a lighter cream alternative to reduce overall richness.
- Consider adding gluten-free flour or cornstarch as a replacement for wheat flour to make the recipe suitable for gluten-sensitive individuals.
- Prepare vegetables in uniform, small dice to ensure even cooking and consistent texture throughout the chowder.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 405
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 65 mg