Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 large stalk celery, chopped; 2 Tbsps chives, chopped; 1 garlic clove, minced; 118 milliliters heavy cream; 1 teaspoons kosher salt; 710 milliliters medium leeks, white and light green parts only, rinsed and sliced (about; 473 milliliters milk (any fat content); 1 Tbsp olive oil; 1 large russet potato, peeled and cubed; 227 grams smoked salmon, flaked; 2 Tbsps tomato paste; 473 milliliters vegetable broth

Smoked Salmon Chowder might be a good recipe to expand your soup collection. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 249 calories, 12g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes roughly 30 minutes. If you have salmon, olive oil, garlic clove, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Heat the olive oil in a large, heavy-bottomed pot over low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the leeks and garlic and sautéthem for 2 minutes.

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Garlic

Leek

Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

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Celery

Pepper

Potato

Salt

Add the broth and simmer until the potato is tender, about 15 minutes.

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Potato

Broth

Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).

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Tomato Paste

Salmon

Milk

As it simmers, stir in the cream.

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Cream

Remove from heat, garnish with the chives, and serve.

Ingredients you will need

Chives

Equipment

Pot

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1large stalk

celery, chopped 2Tbsps

chives, chopped 1

garlic clove, minced 118milliliters

heavy cream 1teaspoons

kosher salt 710milliliters

medium leeks, white and light green parts only, rinsed and sliced (about 473milliliters

milk (any fat content)1Tbsp

olive oil 1large

russet potato, peeled and cubed 227grams

smoked salmon, flaked 2Tbsps

tomato paste 473milliliters

vegetable broth

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.