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Smoked Salmon Chowder
Salmon is a great alternative to clams in chowder, and it’s easier to make. This soup can be a meal or served as an appetizer.
Prep Time: 00:10
Cook Time: 00:15
2 tablespoons butter
3 medium leeks, white & light green parts only, cleaned and diced (about 3 cups)
2 medium cloves garlic, minced
1/2 cup yellow onion, diced
1 Large stalk celery, chopped
2 cups vegetable broth
1 15 oz can crushed tomatoes
1 cup baby red potatoes, diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces smoked salmon, flaked
2 cups milk, preferably 2%
1/2 cup heavy cream
1Melt the butter in a large pot over medium heat, add the leeks, garlic, onion, and celery. Saute until the onions are soft, about 3 minutes.
2Add the vegetable broth, crushed tomatoes, potatoes, salt, and black pepper to the pot and mix everything together.
3Bring the pot to a boil, then reduce heat to a simmer and add the salmon. Let the salmon simmer for 5 minutes.
4Add the milk and heavy cream, stir and simmer for another 5 minutes. You just want to mix the cream into the broth and heat it, do not allow the cream to boil, as it will likely separate.
5Remove from heat and serve.
You can make this a day in advance before serving.
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