Smoked Salmon Chowder
Around here chowder is about as common as ants at a picnic. We don’t waste a whole lot of time worrying whether it’s authentic or not either. Better to focus on flavor, which might just lead you to an uncommonly good chowder!
splash of water
1 large onion, peeled and chopped
2 stalks celery, chopped
1 cup any white wine
2 cups half & half cream (18%) (Canned milk/3.25%)
2 cups clam juice (fish broth)
1 large baking potato (unpeeled), coarsely grated
2 bay leaves
1 pound hot or cold smoked salmon
2 tablespoons horseradish
A sprinkle of salt and lots of freshly ground pepper
Add the white wine, cream, clam juice, grated potato and bay leaf. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a bit and continue simmering until the potato softens, releasing its starch and thickening the chowder, about 20 minutes or so.
Very gently stir in the horseradish, smoked salmon and fresh dill and stir just until everything is heated through. Taste the chowder and season it well with salt and pepper. Break out the bowls, ladle in your creation and share!
Chef Michael's Kitchen
© Chef Michael Smith