Wild Alaskan Smoked Salmon Chowder
This recipe for Wild Alaskan Smoked Salmon Chowder is thick with smoked salmon, potatoes, carrots, and onions. The perfect lunch or dinner on a cold day.
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Servings: 8 servings
Calories: 300kcal
Ingredients
- 3-4 tablespoons olive oil
- 1 cup chopped yellow onion
- 1/3 cup chopped celery
- 1/2 cup chopped carrots
- 1 red bell pepper cored, seeded, and chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 teaspoon mild chili powder
- 2-1/2 cups clam juice or chicken stock
- 1/2 cup dry white wine
- 3 medium Yukon gold potatoes cut into ½-inch pieces
- 1 cup heavy cream
- Kosher salt
- freshly ground black pepper
- 8 ounces flaked smoked Alaska wild salmon
- ¼ cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- dill sprigs for garnish
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, pepper, and garlic, cook until softened, about 5 minutes.
- Whisk in the flour and chili powder and cook for 1 minute.
- Slowly add in the clam juice (or chicken broth) and the wine, whisking until the liquid is smooth. Add the potatoes, bring to a boil then reduce to low and simmer, stirring occasionally, until the potatoes are tender, about 25-30 minutes.
- Add the cream and season to taste with salt and pepper. Stir in the salmon, Parmesan and lemon. Serve hot garnished with additional flakes of salmon and dill.
Notes
- Use a good, dry white wine, one that you love so you can enjoy the remainder with your chowder.
- After adding the cream, heat gently and do not allow the chowder to boil as the cream will curdle.
- To reheat, place chowder in a saucepan set over medium heat and simmer until hot. Stir frequently to prevent sticking to the bottom.
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Nutrition
Serving: 1 | Calories: 300kcal | Carbohydrates: 28g | Protein: 13g | Fat: 15g | Sodium: 1138mg