Saturday, June 16, 2018

Smoked Salmon Chowder #SoupSaturdaySwappers

Tender, flaky, smoked salmon in a lightly creamed broth flavored with onions, garlic and celery with just enough potato to make it the first course or light lunch.


I am hosting this month's Soup Saturday Swappers.  I chose chowders for this month's theme.  I love soups and stews.  It is the reason I started this group.  I love getting new recipes each month.  This group is filled with some amazing cooks so the recipes are always spectacular.

I love chowders and have shared several on this blog including Ham, Broccoli and Cheese, Corn, and New England Clam Chowder.  I am excited to share this chowder with you today.


If you are a food blogger and would like to join our group, we would love to have you.  We post on the third Saturday of each based on a theme chosen by the member who is taking a turn hosting.  Just leave a comment on this post, letting me know that you would like to join and the url of your blog and I will be happy to add you.


I started off by cooking onions, garlic and celery in a little olive oil until the onions were translucent and the fragrance was to die for.  Then I added a little tomato paste just to add some color.  I then added the vegetable broth and allowed it to cook until the veggies were tender.


I used a leftover baked potato that I peeled and diced for this chowder.  Since the potato was already cooked and tender I didn't add it at the time I added the broth but waited until the veggies were tender and then added the potatoes to warm through.  Should you be using fresh potatoes, add them at the time you add the broth, bring to a boil and cook until the potatoes are tender, about 15 minutes.


I added some half and half to add creaminess and body to the chowder and some dill to add some brightness to the soup.

This chowder is quick and ready to eat within a half hour, however, like all chowders, I find that it is better the second day.

Let's see what Chowders the others are sharing today:



#soupswappers, #soupSaturday, #soup, #chowder, #salmon, #dill,
Soup, Chowder, First Course. Light Lunch
Seafood, Soups
Yield: 4-6 servingsPin it

Smoked Salmon Chowder

Tender, flaky, smoked salmon in a lightly creamed broth flavored with onions, garlic and celery with just enough potato to make it the first course or light lunch.
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

2 t. olive oil
1/2 small Vidalia onion, diced
1 stalk celery, sliced on the bias
1 lg. clove garlic, minced
salt and pepper to taste
1 T. tomato paste
1 (32 oz) box vegetable broth 
1 baked russet potato, peeled and diced
1 c. half and half
8 oz. smoked salmon cut into bite size pieces
1 T. chopped dillweed

instructions

Heat olive oil in soup pot over med high heat.  Add the onions, celery and garlic, season with salt and pepper to taste.  Cook and stir until onions are translucent and fragrant.  Add the tomato paste. Cook and stir to coat the vegetables.  Add the vegetable broth, bring to a boil and cook until celery is tender.  Add the potatoes to the broth.   Cook until warmed through, reduce the heat to a simmer.  Stir in the half and half and smoked salmon.  Cook until heated through without allowing the soup to come to a boil.  Stir in the dill. Taste and season with additional salt and pepper as needed.
Created using The Recipes Generator

6 comments:

  1. We enjoy smoked salmon so I know this chowder would be a hit!

    ReplyDelete
  2. I LOVE smoked salmon! I can't wait to try this chowder. Using baked potatoes is genius.

    ReplyDelete
    Replies
    1. I always try to use leftovers however I'm able Karen.

      Delete
  3. This reminds me of a recipe my mom used to make using smoked black cod. I'll have to put this on my list to try.

    ReplyDelete

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