Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 5 slices bacon slices, cut into 1 inch pieces; 0 teaspoons black pepper; 3 ribs celery ribs, cut into 1/2 inch cubes; 2 Tbsps chopped fresh dill or 1 tbsp. dried dill; 1 medium onion, cut into 1/2 inch cubes; 454 grams boiling potatoes, peeled and cut into 1 inch cubes; 454 grams smoked salmon cut into 1 inch pieces (or fresh salmon trimmed of dark flesh); 1 teaspoon salt; 454 grams bay shrimp; 1 Tbsp unsalted butter; 237 milliliters water; 473 milliliters whole milk

Smoked Salmon Chowder might be just the main course you are searching for. This recipe makes 4 servings with 543 calories, 55g of protein, and 24g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of bacon, water, dill, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Cook bacon in a heavy pot over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Pot

Transfer to paper towels to drain. In the same pot add onion, celery, potatoes, salt and pepper and cook, stirring occasionally until onion is softened (appx. 5-7 minutes). Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender.

Ingredients you will need

Salt And Pepper

Potato

Celery

Onion

Water

Equipment you will use

Paper Towels

Pot

Add milk and simmer, uncovered, until potatoes are tender. Stir in salmon, shrimp, dill and butter and simmer until shrimp (and salmon ifuncooked) is cooked through (appx. 3-4 minutes).

Ingredients you will need

Potato

Butter

Salmon

Shrimp

Dill

Milk

Serve sprinkled with bacon.

Ingredients you will need

Bacon

Equipment

Pot

Paper Towels

Ingredients

Servings:

5slices

bacon slices, cut into 1 inch pieces 0teaspoons

black pepper 3ribs

celery ribs, cut into 1/2 inch cubes 2Tbsps

chopped fresh dill or 1 tbsp. dried dill 1medium

onion, cut into 1/2 inch cubes 454grams

boiling potatoes, peeled and cut into 1 inch cubes 454grams

smoked salmon cut into 1 inch pieces (or fresh salmon trimmed of dark flesh)1teaspoon

salt 454grams

bay shrimp 1Tbsp

unsalted butter 237milliliters

water 473milliliters

whole milk

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.