Baked Potato Soup for a creamy rich soup without any hint of seafood near it. Either one of these soups is a memorable first course or a full meal by itself depending on your mood.
With an abundance of salmon still in my freezer, it was time to find yet another use for it. We've eaten countless pounds of the smoked salmon on it's own. I've added the smoked salmon to pastas, potatoes and eggs. I've made Chipotle Salmon, Sweet and Spicy Salmon and Salmon with Mango, Black Bean and Corn Salsa. I've loved all of these dishes, but I'm always looking for more ideas. Do you have a favorite salmon recipe? I'd love to try it. Feel free to email it to me. If I love it, I'll share it here with my thanks!
Four years ago, my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days. The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market. This chowder reminded me of that day and as a result, I found myself smiling throughout the meal. It's definitely time for another sister trip!
Smoked Salmon Chowder
recipe adapted from Boundary Bay Brewery via Big Dude's Ramblings
Yield: 4 large or 8 small servings
2 slices bacon, chopped into 1/2" pieces
2 medium Yukon gold potatoes, peeled and diced into 1/2" pieces, about 2 cups worth
1 small yellow onion, diced small, about 1 cup
1 1/2 cups carrots, thinly sliced
1/2 cup celery, very thinly sliced
8 large cloves garlic, minced, about 2 tablespoons
1 cup clam juice
3/4 cup white wine
1 cup water, adjust as needed
3/4 teaspoon dried thyme
3 tablespoons flour, I used brown rice, but all-purpose will be fine as well
2 1/2 cups milk
1/2 cup heavy cream
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly cracked black pepper, divided
10-12 ounces hot smoked (flake) salmon, chopped bite size, about 1 1/2 cups
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
In the bottom of a large pot, over medium high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm. Enjoy!
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ONE YEAR AGO TODAY: Winter Salad with Meyer Lemon Vinaigrette