Smoked Salmon Chowder - Something Edible
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Smoked Salmon Chowder

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Smoked Salmon Chowder


Servings: Feeds four large appetites (or six smaller ones).

Prep Time: 15 minutes

Cook Time: 45 minutes

  • 1 Tbsp butter
  • 1/2 sweet yellow onion diced (make it a big one)
  • 2 celery stalks small dice (tops included)
  • 2 carrots small dice or sliced thin.
  • 2 Yukon Gold Potatoes peeled and diced into 1/2 in pieces
  • 1 tsp Kosher Salt plus a bit more to taste
  • 1/2 tsp fennel seed ground
  • 1/2 tsp Coriander ground
  • 1/4 tsp black peppper ground
  • 16 fluid oz shrimp stock That's a pint (chicken or veggie stock is fine too).
  • 15 oz cream-style corn That's one can.
  • 2 fluid oz heavy cream That's a quarter cup.
  • 1 1/2 cups navy beans About a can's worth probably (I did mine from dry beans).
  • 4 oz hot-smoked Sockeye salmon NOT lox or any other cold-smoked variant.
  • 1 Tbsp malt vinegar

  • Instructions: Add butter, onion, celery, potato, carrots, salt, pepper, coriander and fennel to a 3-4 quart pot over medium heat. Once butter melts, continue to sweat over medium heat for 15 minutes stirring every minute or two. Add stock, bring to boil, then turn it down to medium. simmer for 5-7 minutes more or until the potatoes are tender. Add heavy cream, creamed corn, salmon, and navy beans and continue to simmer for another 10-15 minutes or until the soup is heated thoroughly. Finish with malt vinegar and any additional salt if needed.

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