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Smoked Salmon & Potato Chowder

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Smoked Salmon & Potato Chowder

Dr. Wendy Dearborne
Warming, comforting and simply delicious. Smoked salmon and potato chowder is easy to prepare and customizable to suit you and your families taste profile. Made with potato starch and coconut milk this recipe is gluten and dairy free.
You can add whatever vegetables and protein that you like. If you don’t like coconut milk you can use other plant-based milks like soy, almond, cashew and or oats. You can use arrowroot, cornstarch, or tapioca as a substitute for potato starch.
Don’t like salmon, add shellfish or seafood or fish at the same time when adding the coconut milk to the recipe. Allergic to seafood, then add cooked chicken, ham, lamb, or beef or simply leave it all out and just go for the veggies. This is your culinary journey. Note: All animal protein must be cooked before adding it to the soup. And of course, this recipe can be created with all purpose flour and heavy whipping cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Brunch, dinner, Lunch, Main Course
Cuisine American fusion, British fusion, European Fusion
Servings 6 Servings
Calories 569 kcal

Equipment

  • 1 Large dutch oven or stock pot
  • 1 Measuring jug
  • 1 Large bowl

Ingredients
  

  • 12 oz of honey smoked salmon from the Honey Smoked Salmon Fish Co. Sam's Club
  • 6 tbsp avocado oil
  • 2 cups chopped yellow onions
  • 4 large garlic cloves minced
  • 1 cup medium-diced celery
  • 1 cup medium-diced carrots
  • 4-6 cups potatoes peeled and medium-diced
  • 1 cup frozen corn
  • 1 cup frozen green peas
  • 1 tsp minced fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tbsp parsley chopped
  • 1 large red fresno pepper minced
  • 1 tsp Italian herbs
  • 1-2 tsp Diamond Crystal kosher salt or to taste
  • 1/2-1 tsp freshly ground white or black pepper or to taste
  • 1/8 tsp liquid smoke
  • 12 oz clam juice
  • 2 tbsp heaping potato starch
  • 2 cups fish stock or vegetable or chicken
  • 1 can coconut milk full fat
  • 3 tbsp Marsala wine sherry, or white wine

Instructions
 

  • In the dutch oven, heat oil on medium low heat. Add the yellow onions, with a good pinch of salt and the 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, bay leaves, and liquid smoke. Sauté for 2-3 minutes until the edges of the potatoes change color and look slightly translucent. Stir frequently.
  • 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. This is normal and will add lots of flavor to the soup.
  • Deglaze by adding the marsala wine. Scrape the bottom of the pot to release the browned roux a.k.a fond. Add the clam juice and continue to scrape the bottom of the pot to release and incorporate the fond, or caramelized roux into the clam juice.
  • Add stock and stir very well. 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! Check halfway through the cooking time and give a gentle stir. If the soup looks too thick, or it’s catching on the bottom of the dutch oven, add another 1/4 or 1/2 cup of hot stock or hot water. Cover and continue cooking.
  • Meanwhile, break the honey smoked salmon into large chunks and set aside.
  • When the potatoes are just about cooked or al dente, remove thyme sprigs, bay leaves and discard.
  • Add the full fat coconut milk, frozen peas and corn and bring the pot back to a boil. Reduce heat and simmer for another 2-3 minutes or until the potatoes are fork tender and the frozen vegetables are heated through.
  • Add the smoked salmon chunks and the fresno pepper. 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 the chopped parsley. Serve with hot cheddar bay biscuits or hot sourdough bread.

Notes

How To Thicken Or Thin Your Chowder
If your soup is too thick add more hot stock 1/4 cup at a time.
If it’s too thin make a slurry with your thickener and add slowly to your soup until the desired thickness is achieved.
You can make your soup as thick or as thin as you like it! 
Slurry
1:2 ratio of thickener to cold water. 1 tbsp potato starch to 2 tbsp of COLD water. The water must be cold otherwise it will congeal and get lumpy.  Hot water activate the thicken process.
Adding Slurry To Soup
Add your slurry in a slow stream, a little at a time to your hot soup, gently stirring until desired thickness is achieve.

Nutrition

Serving: 6ServingsCalories: 569kcalCarbohydrates: 50gProtein: 20gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 13mgSodium: 1347mgPotassium: 1201mgFiber: 7gSugar: 10gVitamin A: 4071IUVitamin C: 33mgCalcium: 107mgIron: 4mg
Keyword Chowder, dairy free, gluten free, Potato chowder, Seafood soup, smoked salmon, soup
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