Description
A warm and comforting chowder that combines the smoky richness of salmon with hearty potatoes and creamy milk.
Ingredients
Scale
- 2 tablespoons butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 3–4 cups potatoes, diced (Yukon Gold or Russets)
- 4 cups vegetable or fish stock
- 1 cup heavy cream or milk
- 1–2 cups smoked salmon, chopped
- Salt and pepper to taste
- Fresh herbs (dill or chives) for garnish
- Juice of 1 lemon
Instructions
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add diced onion and minced garlic. Sauté until soft and fragrant, about 3-5 minutes.
- Cook the potatoes: Stir in the diced potatoes and cover with vegetable or fish stock. Bring to a gentle simmer and cook until potatoes are tender, about 15-20 minutes.
- Add creaminess: Mash about 1 cup of the cooked potatoes to thicken, then pour in the heavy cream or milk, stirring until well mixed.
- Incorporate the smoked salmon: Gently fold in the smoked salmon, warming through for about 2 minutes.
- Season and serve: Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice. Garnish with fresh herbs before serving.
Notes
For a lighter version, substitute heavy cream with milk. Ensure to add the salmon last to maintain its texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chowder, smoked salmon, potato soup, comfort food, family recipe