Smoked Salmon Chowder
One of our favorites. It's a great last minute soup - smoked salmon keeps, and you can use any vegetables you have in your fridge. It also comes together quickly and easily.
Active time: 30 minutes - Total time: 45 minutes / Serves 4
ingredients
- BUTTER FOR BROWNING
- 2 SWEET ONIONS, DICED
- ½-1 HEAD CLOVE GARLIC, MINCED
- 2-3 LARGE OR 1 BUNCH SMALL CARROTS, DICED
- 2 LARGE OR A DOZEN PLUS SMALL POTATOES, DICED
- GARLIC POWDER
- SALMON, OR FISH STOCK
- 2 PACKAGES WILD CAUGHT SMOKED SALMON
- ½ BUNCH PARSLEY, CHOPPED
- JUICE OF 2 LEMONS
- 1 LARGE OR 3 SMALL RED PEPPERS, ROASTED, SEEDED & PEELED
- 1 PINT CREAM
- SEA SALT
- PEPPER
- FRESH DILL, MINCED
method
Melt butter in large pot and saute onions, carrots, and potatoes, add garlic at the end of the cooking process - careful not to burn.
Sprinkle garlic powder over vegetables & mix well. Pour fish stock over vegetables and simmer until potatoes are soft.
Flake the salmon into soup, add lemon juice & parsley.
In a food processor, blend red peppers and cream until smooth, then add to the soup.
Season with salt & pepper, garnish with dill & serve.
Want to learn how to make your own bone broth?
