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Prep Time20 minutes
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Cook Time1 hour to 1 1/2 hours
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Serv SizeYield 4 servings
Creamy smoked salmon chowder perfect for a fall or winter evening. Full of smoked salmon, potatoes, carrots, onions and celery.
Ingredients
Directions
Equipment needed: if smoking the salmon, a meat smoker, and wood chips.
If you are smoking the salmon yourself start that first. If your salmon is already smoked, you can skip this step. Pat salmon dry with a paper towel, salt and pepper both sides. I use an indoor slow cooker smoker that cooks the salmon and smokes it at the same time. I load my woodchips (applewood) into the bottom, set it at 200 degrees for 1 hour and it slowly smokes and cooks the meat inside. If you are interested in this gadget the link will be posted at the bottom of this recipe in the conclusion box.
In a large skillet with high sides add diced bacon. Cook on medium heat until golden brown. Set bacon aside. No need to clean skillet.
While bacon cooks chop vegetables.
Cook vegetables in bacon grease for 7-8 minutes until vegetables start to soften.
Next add in butter allowing to melt and then add in flour. Cook for 3-4 minutes.
Next add in white wine cooking for another few minutes.
Add in chicken broth and diced bacon. Stir until combined.
Add in smoked paprika, salt and pepper. Stirring until chowder starts to thicken.
Once chowder has thickened, add in 1 cup of heavy cream.
Lastly add in chunks of smoked salmon.
Plate smoked salmon chowder with a pinch of freshly chopped parsley and some oyster crackers. Enjoy!
Conclusion
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