Post by Loupy on Sept 17, 2015 20:39:58 GMT -7
Smoked Salmon Chowder
From:May Younkin @ www.barefeetinthekitchen.com/
recipe adapted from Boundary Bay Brewery via Big Dude's Ramblings
Several years ago, my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days. The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market. This chowder reminds me of that day and as a result, I find myself grinning every time I make it. It's definitely time for another sister trip!
Yield: 4 large or 8 small servings
Ingredients:
2 slices bacon, chopped into 1/2" pieces
2 medium Yukon gold potatoes, peeled and diced into 1/2" pieces, about 2 cups worth
1 small yellow onion, diced small, about 1 cup
1 1/2 cups carrots, thinly sliced
1/2 cup celery, very thinly sliced
8 large cloves garlic, minced, about 2 tablespoons
1 cup clam juice
3/4 cup white wine
1 cup water, adjust as needed
3/4 teaspoon dried thyme
3 tablespoons flour, I used brown rice, but all-purpose will be fine as well
2 1/2 cups milk
1/2 cup heavy cream
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly cracked black pepper, divided
10-12 ounces smoked salmon, chopped bite size, about 1 1/2 cups
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
Instructions:
In the bottom of a large pot, over medium high heat, cook the bacon pieces.
(Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.)
Add the onion, garlic, carrots and celery and toss to coat.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften.
Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
If there isn't enough liquid in the pot, add another 1/2 cup of water as needed.
Whisk together 1/2 cup milk and the flour and then add it to the pot.
Allow it to simmer and thicken the soup for about 1-2 minutes.
Add the rest of the milk and the cream and taste the soup.
Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes.
Bring to a very low simmer and add the salmon and the dill.
Taste and adjust all seasonings as needed.
Cook just a few minutes to warm the salmon.
Serve warm.
Enjoy!
From:May Younkin @ www.barefeetinthekitchen.com/
recipe adapted from Boundary Bay Brewery via Big Dude's Ramblings
Several years ago, my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days. The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market. This chowder reminds me of that day and as a result, I find myself grinning every time I make it. It's definitely time for another sister trip!
Yield: 4 large or 8 small servings
Ingredients:
2 slices bacon, chopped into 1/2" pieces
2 medium Yukon gold potatoes, peeled and diced into 1/2" pieces, about 2 cups worth
1 small yellow onion, diced small, about 1 cup
1 1/2 cups carrots, thinly sliced
1/2 cup celery, very thinly sliced
8 large cloves garlic, minced, about 2 tablespoons
1 cup clam juice
3/4 cup white wine
1 cup water, adjust as needed
3/4 teaspoon dried thyme
3 tablespoons flour, I used brown rice, but all-purpose will be fine as well
2 1/2 cups milk
1/2 cup heavy cream
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly cracked black pepper, divided
10-12 ounces smoked salmon, chopped bite size, about 1 1/2 cups
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
Instructions:
In the bottom of a large pot, over medium high heat, cook the bacon pieces.
(Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.)
Add the onion, garlic, carrots and celery and toss to coat.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften.
Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
If there isn't enough liquid in the pot, add another 1/2 cup of water as needed.
Whisk together 1/2 cup milk and the flour and then add it to the pot.
Allow it to simmer and thicken the soup for about 1-2 minutes.
Add the rest of the milk and the cream and taste the soup.
Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes.
Bring to a very low simmer and add the salmon and the dill.
Taste and adjust all seasonings as needed.
Cook just a few minutes to warm the salmon.
Serve warm.
Enjoy!