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Smoked Salmon Potato Leek Chowder
A hearty winter cream soup full of complex seafood flavors.
Prep Time: 00:30
Cook Time: 01:00
1 pound russet potatoes-chopped into small cubes
4 tablespoons unsalted butter
1 tbsp. olive oil
1 leek-white part and light green part, chopped
2 celery stalks-chopped
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 tbsp. tomato paste
3/4 c. dry white wine
2 tbsp. flour
2 c. lobster or fish stock
2 c. cream or half and half
1/4 c. drained capers
3/4 lb . hot-smoked salmon (comes in a vacuum-sealed packet or a can)
salt (as needed)
hot sauce to garnish
crusty bread for serving
- Boil the potatoes in a pot of lightly salted water until tender, then drain and set aside.
- In a large, heavy-bottomed soup pot, melt butter with the olive oil and add the leeks, celery, garlic powder and pepper until softened, about 5 minutes.
- Add tomato paste and cook for one minute until fragrant, then add wine and reduce until liquid has been absorbed.
- Sprinkle the flour over the mixture and stir to make a paste and until the flour has cooked a bit (this takes out the raw flour flavor) - do not brown.
- Add in the lobster/fish stock and an additional cup of water and simmer for 10-15 minutes to reduce the liquid by about a third.
- Reduce heat and add the cream or half and half (I used heavy cream because I had it on hand after the holidays and it gave it a really rich consistency, but if you're watching calories, half and half will suffice) and the cooked potatoes.
- Allow to simmer for an additional 5-10 minutes to allow the flavors to develop.
- Taste for seasoning (I didn't need to add much salt because my lobster stock was already pretty salty).
- Add in 2/3rds of the smoked salmon and turn off the heat.
- Use a stick blender or pulse in batches in a regular blender to create a semi-chunky consistency. I left some pieces of whole potato and salmon just for that "chowder" mouth-feel, but again, this is a personal preference.
- To serve: Ladle chowder into bowls and top with the remaining smoked salmon in pieces, as well as the capers and hot sauce to desired spiciness.
Stores well in the fridge for a few days, but I wouldn't freeze this soup, unfortunately. The cream would not hold up well in the freezer. The soup is amazing served simply with a hearty piece of crusty sourdough bread and a salad.
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