Candy Smoked Salmon Chowder
Candy Smoked Salmon Chowder is a twist on a favorite America classic, clam chowder. This heart warming creamy soup is loaded with corn, carrot, green peas and chunks of tender potatoes. This versatile soup can be on the table in under an hour and can be customized to suit most dietary lifestyles.
Equipment
- 5-6 quart dutch oven
- 2 cup measuring jug.
- Measuring spoons
Ingredients
- 8 oz Candy Smoked Salmon regular smoked salmon
- 1/2 cup large yellow onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 1 large russet potatoes cubed
- 2 cups corn
- 1/2 cup green peas
- 4 cloves garlic minced
- 3 sprigs thyme fresh
- 1.5 tbsp potato starch (note: NOT potato flour)
- 1/4 tsp liquid smoke
- 8 oz clam juice or vegetable stock or water
- 1 tsp better than bouillon no chicken base
- 2 cups boiling hot water
- 2 tbsp sherry
- 2 cups coconut milk, full fat
- 1/2 tsp Italian herbs
- 1 tsp turmeric
- 1 pinch saffron
- 1 tsp salt
- 1 tsp white pepper or black pepper
- 2-3 tbsp cooking oil
Garnish
- 1 small red fresno pepper sliced
- 4 green onions slice on a bias
- 1/4 tsp fresh thyme leaves
Instructions
Saffron Infusion
- Add the "better than bouillon no chicken base, a pinch of saffron and the turmeric to the measuring jug. Add 2 cups of boiling hot water. Mix and allow the saffron to steep. Set aside.
Making The Soup
- In the dutch oven, heat oil on medium low heat. Add the yellow onions, good pinch of salt and fresh thyme sprigs. Sauté for 1 minute.
- Add garlic and celery. Cook until garlic is fragrant 30 seconds. Cover with the lid and turn the heat down to low and allow the onion, thyme, garlic and celery to sweat for 7-10 minutes. DO NOT burn or caramelize the onions and garlic.
- Turn heat up to medium. Add carrots, potatoes, Italian herbs and liquid smoke. Sauté for 2-3 minutes until the edges of the potatoes change color and look slightly translucent.
- Making sure that you are in control of your pot and cooking experience; slightly lower the heat and add potato starch and stir continuously.
- The oil and the potato starch will create a dry roux that will lightly coat the vegetables. Depending on the type of pot you are using this roux will stick to the bottom of the pot and brown.
- Add the sherry and clam juice. Scrape the bottom of the pot to release the browned roux. Add the saffron infused stock. Bring to a boil, cover with the lid, lower the heat to a simmer and cook for 10 minutes. DO NOT OVER COOK THE POTATOES!
- When the potatoes are just about cooked or al dente, remove thyme sprigs. Add 2 cups of full fat coconut milk and bring the pot back to a boil. Reduce heat and simmer until the potatoes are fork tender.
- Add salmon and fresno pepper and continue to cook until the salmon is warmed through. Check for seasoning and adjust. Turn heat off. Ladle into serving bowls and sprinkle liberally with spring onions. Serve with hot sourdough bread.
Notes
This chowder has so much versatility. It can be prepared as vegan and vegetarian, by replacing the clam juice with vegetable stock or water.
It can be prepared as gluten free by ensuring your stock doesn’t have wheat in it.
Types Of Salmon
If you are unable to purchase candy salmon, you can use any type of smoked salmon. Atlantic salmon is always my first choice, followed by sockeye. You need to purchase a hot smoked salmon, verse a cold smoke salmon. What’s the difference?
If you are unable to purchase candy salmon, you can use any type of smoked salmon. Atlantic salmon is always my first choice, followed by sockeye. You need to purchase a hot smoked salmon, verse a cold smoke salmon. What’s the difference?
- Hot smoked salmon is cooked and flaky.
- Cold smoked salmon looks raw or uncooked.
Nutrition
Serving: 6gCalories: 432kcalCarbohydrates: 39gProtein: 14gFat: 27gSaturated Fat: 18gCholesterol: 9mgSodium: 1004mgPotassium: 860mgFiber: 6gSugar: 9gVitamin A: 2520IUVitamin C: 23mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!
