Awhile back a Facebook friend posted a recipe for Northwest Smoked Salmon chowder on her wall. I saved that recipe to a Stickie and it has been on my desktop ever since! I finally got around to making my (totally different) version of it last week and it was delicious! This recipe is definitely a keeper! I served it with Fitnessista's sweet potato biscuits. I liked the biscuits but Brian claimed that they tasted like soap?.. I think it was the GF flour. I think I will make the biscuits again but with some substitutions.... and maybe more butter :)
Smoked Salmon Chowder
- 1/2 stick grass fed butter
- 1 onion (diced)
- 3 celery ribs (diced)
- 1/2 a red bell pepper (diced)
- 2 garlic cloves (minced)
- 1/2 bag shredded carrots (or about a cup of diced carrots)
- 1/2 bag of baby Yukon gold potatoes (about 1 lb) chopped into small pieces
- 1 bag of defrosted frozen corn
- 1 box vegetable broth
- 2ish cups whole milk
- about 1 t dried dill
- pink salt & pepper to taste
- smoked salmon... use as much or as little as you would like. I used about 1 cup because that is all we had left. Next time I would use 2 to 2.5 cups.
- Add potatoes to a pot of water and boil until tender.
- Melt butter in a large stockpot. Once butter is melted add onions and celery and cook until onions are translucent and barely starting to caramelize.
- Add bell pepper, garlic, and carrots to the pot. Cook for 5-10 minutes or until vegetables are starting to get tender.
- Using a food processor pulse corn until it is about halfway pureed.
- Add corn, cooked potatoes, and vegetable broth to the pot. Bring to a boil, reduce heat and then simmer for 15-20 minutes.
- Add milk, salmon, salt, pepper, and dill. Let simmer for an additional 5-10 minutes then serve! This would be great served in sourdough bread bowls!