Smoked Salmon Chowder

Smoked Salmon Chowder

It’s salmon season here in the Pacific Northwest, and what a glorious season that is. It’s like Christmas for a seafood/salmon lover. We’re spoiled in this part of the country. Short of living in Alaska, you won’t find a fresher selection of the bright pink, meaty fish. A relative of mine who lives here once told me he will never eat salmon outside this region again, and I’m now thoroughly convinced he’s on to something. Call it salmon snobbery, but there’s something to be said about knowing that your fish was just plucked from the icy Pacific waters shortly before it landed on your plate.

Smoked Salmon Chowder

I have to thank my mom for inspiring me with this recipe. Ever since I started cooking and blogging, she’s been sending me recipe ideas via e-mail and snail mail. This was one of them. It was great timing too! Fresh salmon is starting to become abundant right now in the markets. There are signs all over my grocery store, and when I saw a sign – way in the distance – that literally pointed me toward the newest batch of smoked salmon, I knew it was fate. I had to make this recipe tonight! It reminds me of an Alaskan cruise I took with my family years ago. I can’t tell you how many salmon bakes we went on. I thought it was overkill at the time, but now it’s become a precious memory.

So, check out the “catch of the day.” Ain’t she a a beauty:

It was about $12 for 8 ounces of smoked salmon. A little on the steep side, but not outrageous I don’t think. It comes pre-sliced and it’s already cooked so no additional hassle!

Next, time to chop up the vegetables and get those cooking. I used onions, celery, potato, and a can of corn.

Everyone goes in the pool. I also used spices like thyme, a little dill, chives, cilantro, pepper and a little salt (not too much though, the salmon is salty enough!)

I just gave the salmon a course chop before tossing it in. It holds together quite well.

The simmering process begins! I added some flour to thicken the chowder a bit since I didn’t use the “heavy cream” as instructed. I used half and half and milk.

Alert, Alert! Insert the most important touch here! A glass of crisp, white wine and crusty bread. It’s the little bells and whistles that make a perfect meal!

A thing of beauty and a dinner to die for! I’m pretty proud of this one. Momma knows best! FULL RECIPE BELOW!

Smoked Salmon Chowder

Sometimes the best part of cooking isn’t eating what you’ve made, it’s the actual process of making your meal. That’s especially true when you’re surrounded by family and friends, or jamming to music while you slice and dice, or sipping a glass of wine while you sauté. I’ve found cooking has become quite relaxing when you have all the time in the world to do it on your day off.

On that note, I wanted to share some of the things that lent a little love to my culinary process today:

Of course, Im always joined by my trusty sidekick, Rosie.
Its always fun to do a little day drinking while you cook. This is a delightful and sweet Riesling from a Washington-based winery.
I listened to the amazing new record from an incredible singer/songwriter Meiko. Get her CD from Amazon. Trust me, you wont be disappointed!

SMOKED SALMON CHOWDER

INGREDIENTS
8 oz Smoked Salmon
1 Russet Potato (diced)
3 Celery Stalks (chopped)
1/2 cup Onion (diced)
Clove of Garlic (chopped)
Tablespoon of Olive Oil
2 Cups Chicken Broth
1 14 oz can of corn
2 Cups Milk (any fat content)
1/2 Cup Heavy Cream
1/2 teaspoon ground pepper
1/2 teaspoon dill weed
1/2 teaspoon dried chives
1/2 teaspoon thyme
Small handful of cilantro (chopped)
2-3 tablespoons of flour for thickening

PREP

1. Heat oil in cooking pot over low heat. Add onion and garlic. Sauté 2 minutes.
2. Add potato, celery, and pepper. Cook over med. heat 1 minute.
3. Add broth and corn and simmer about 15 minutes until potato is tender.
4. Add milk, coarsely chopped salmon, dill, chives, and thyme. Simmer 5-7 minutes
5. Add flour and mix until it’s dissolved.
6. Add heavy cream and cilantro. Simmer another 3-4 minutes.
7. Remove from heat and let sit for 5-10 minutes before serving.

This post is featured on: Premeditated Leftovers

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3 thoughts on “Smoked Salmon Chowder

  1. Shouldn’t say it but…..”mother knows best!!!!!”
    We knew you would love it and loved all the memories
    of our Alaskan cruise together…..wish we could enjoy it together…luvu

  2. I totally agree, cooking can be so relaxing when you have the time to spend on it! I do love Pacific salmon, although normally when I get it, it has been out of the water for a bit longer than when you do 🙂 I’m on the Pacific coast at the moment though and I am loving all the wonderful fresh fish we are getting!

    Your Smoked Salmon chowder sounds delicious. I really like the combination of herbs you have used to season it too.

    1. Glad you’re enjoying the Pacific Coast. I can’t wait to explore more of it! The chowder turned out really well. I liked it best waiting a couple hours to eat it so all the flavors could marry together. It’s just as good the next day, if not better!

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Smoked Salmon Chowder

Smoked Salmon Chowder

It’s salmon season here in the Pacific Northwest, and what a glorious season that is. It’s like Christmas for a seafood/salmon lover. We’re spoiled in this part of the country. Short of living in Alaska, you won’t find a fresher selection of the bright pink, meaty fish. A relative of mine who lives here once told me he will never eat salmon outside this region again, and I’m now thoroughly convinced he’s on to something. Call it salmon snobbery, but there’s something to be said about knowing that your fish was just plucked from the icy Pacific waters shortly before it landed on your plate.

Smoked Salmon Chowder

I have to thank my mom for inspiring me with this recipe. Ever since I started cooking and blogging, she’s been sending me recipe ideas via e-mail and snail mail. This was one of them. It was great timing too! Fresh salmon is starting to become abundant right now in the markets. There are signs all over my grocery store, and when I saw a sign – way in the distance – that literally pointed me toward the newest batch of smoked salmon, I knew it was fate. I had to make this recipe tonight! It reminds me of an Alaskan cruise I took with my family years ago. I can’t tell you how many salmon bakes we went on. I thought it was overkill at the time, but now it’s become a precious memory.

So, check out the “catch of the day.” Ain’t she a a beauty:

It was about $12 for 8 ounces of smoked salmon. A little on the steep side, but not outrageous I don’t think. It comes pre-sliced and it’s already cooked so no additional hassle!

Next, time to chop up the vegetables and get those cooking. I used onions, celery, potato, and a can of corn.

Everyone goes in the pool. I also used spices like thyme, a little dill, chives, cilantro, pepper and a little salt (not too much though, the salmon is salty enough!)

I just gave the salmon a course chop before tossing it in. It holds together quite well.

The simmering process begins! I added some flour to thicken the chowder a bit since I didn’t use the “heavy cream” as instructed. I used half and half and milk.

Alert, Alert! Insert the most important touch here! A glass of crisp, white wine and crusty bread. It’s the little bells and whistles that make a perfect meal!

A thing of beauty and a dinner to die for! I’m pretty proud of this one. Momma knows best! FULL RECIPE BELOW!

Smoked Salmon Chowder

Sometimes the best part of cooking isn’t eating what you’ve made, it’s the actual process of making your meal. That’s especially true when you’re surrounded by family and friends, or jamming to music while you slice and dice, or sipping a glass of wine while you sauté. I’ve found cooking has become quite relaxing when you have all the time in the world to do it on your day off.

On that note, I wanted to share some of the things that lent a little love to my culinary process today:

Of course, Im always joined by my trusty sidekick, Rosie.
Its always fun to do a little day drinking while you cook. This is a delightful and sweet Riesling from a Washington-based winery.
I listened to the amazing new record from an incredible singer/songwriter Meiko. Get her CD from Amazon. Trust me, you wont be disappointed!

SMOKED SALMON CHOWDER

INGREDIENTS
8 oz Smoked Salmon
1 Russet Potato (diced)
3 Celery Stalks (chopped)
1/2 cup Onion (diced)
Clove of Garlic (chopped)
Tablespoon of Olive Oil
2 Cups Chicken Broth
1 14 oz can of corn
2 Cups Milk (any fat content)
1/2 Cup Heavy Cream
1/2 teaspoon ground pepper
1/2 teaspoon dill weed
1/2 teaspoon dried chives
1/2 teaspoon thyme
Small handful of cilantro (chopped)
2-3 tablespoons of flour for thickening

PREP

1. Heat oil in cooking pot over low heat. Add onion and garlic. Sauté 2 minutes.
2. Add potato, celery, and pepper. Cook over med. heat 1 minute.
3. Add broth and corn and simmer about 15 minutes until potato is tender.
4. Add milk, coarsely chopped salmon, dill, chives, and thyme. Simmer 5-7 minutes
5. Add flour and mix until it’s dissolved.
6. Add heavy cream and cilantro. Simmer another 3-4 minutes.
7. Remove from heat and let sit for 5-10 minutes before serving.

This post is featured on: Premeditated Leftovers

3 thoughts on “Smoked Salmon Chowder

  1. Shouldn’t say it but…..”mother knows best!!!!!”
    We knew you would love it and loved all the memories
    of our Alaskan cruise together…..wish we could enjoy it together…luvu

  2. I totally agree, cooking can be so relaxing when you have the time to spend on it! I do love Pacific salmon, although normally when I get it, it has been out of the water for a bit longer than when you do 🙂 I’m on the Pacific coast at the moment though and I am loving all the wonderful fresh fish we are getting!

    Your Smoked Salmon chowder sounds delicious. I really like the combination of herbs you have used to season it too.

    1. Glad you’re enjoying the Pacific Coast. I can’t wait to explore more of it! The chowder turned out really well. I liked it best waiting a couple hours to eat it so all the flavors could marry together. It’s just as good the next day, if not better!

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