Smoked Salmon Chowder

Recipe View 7 mins In a large pot over medium heat, render the chopped bacon until crisp. This should take approximately 5-7 minutes. Add the finely chopped onions and celery to the pot, cooking until softened and translucent, around 8-10 minutes.

Recipe View 35 mins Incorporate the carrots, green onions, and parsley into the mixture. Pour in the water and fish stock, then season generously with salt, pepper, and dried dill. Cover the pot and allow the chowder to simmer gently over low heat for about 15 minutes, or until the carrots are tender. Add the cubed red potatoes and continue to simmer for an additional 20 minutes, ensuring they become tender as well.

Recipe View 12 mins In a separate skillet over medium heat, melt the butter. Gradually whisk in the flour until a smooth roux forms. Continue cooking and stirring until the roux develops a light brown hue. This process should take about 5-7 minutes. Temper the roux by slowly adding a small amount of milk, stirring continuously to prevent lumps. Then, pour the tempered roux into the pot with the vegetables. Gradually add the remaining milk, stirring constantly to ensure a smooth consistency. Heat through, but do not boil.

Recipe View 5 mins If desired, stir in the white wine to add depth of flavor. Incorporate the lemon juice, flaked or chopped smoked salmon, and frozen corn kernels into the chowder. Cook over medium heat until heated through, being careful not to boil. This final step should only take about 3-5 minutes.

Recipe View 0 mins Ladle the Smoked Salmon Chowder into bowls and serve immediately. Enjoy the harmonious blend of smoky salmon, creamy broth, and tender vegetables.