Welcome to a culinary adventure inspired by a visit to a stunning Vancouver restaurant. On an anniversary outing, Frank and David encountered a smoked salmon chowder that held promise but ultimately left their taste buds yearning for more. Back home, armed with passion and smoked salmon, a perfect chowder recipe was born. Today, by popular demand, Club Foody shares this rich, velvety, and truly opulent smoked salmon chowder recipe that promises to be the best you've ever had. This chowder is not merely food; it's a celebration of flavors, eagerly waiting to warm your soul.
Ingredients:
- 2 tablespoons butter
- 1 leek, thinly sliced
- 1 celery stalk, chopped
- 1/2 red bell pepper, diced
- 1 carrot, shredded
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 large potatoes, diced
- 4 cups broth (vegetable or chicken)
- 1 cup clam juice
- 1 can (14 oz) cream-style corn
- 1 bay leaf
- 1 lb smoked salmon, chopped
- 1 cup cream or 1 tablespoon tomato paste (for color)
- Sea salt, to taste (Himalayan preferred)
- Black pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Equipment:
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the leek and celery; cook for 5 minutes or until the vegetables begin to soften.
3. Stir in the red bell pepper and continue to cook for another 5 minutes, stirring often to prevent burning.
4. Add the shredded carrot and cook for an additional 2 minutes before mixing in the minced garlic, which you'll sauté for just 1 minute.
5. Sprinkle in the flour, stirring well to coat the vegetables evenly. It's crucial to prevent raw flour taste.
6. Pour in the diced potatoes, broth, clam juice, and cream-style corn, mixing thoroughly.
7. Add the bay leaf, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low.
8. Stir often to prevent the chowder from sticking to the bottom of the pot.
9. When the potatoes have become tender, fold in the smoked salmon, cream (or tomato paste for color), salt, and pepper.
10. Return the chowder to a simmer, then add thyme, paprika, lemon juice, and dill, and combine well.
11. Let it simmer for 5 minutes. If you can resist the temptation, allow the chowder to sit for 15 minutes before serving, as the flavors will intensify.
12. Serve hot and enjoy the unparalleled taste of the best-smoked salmon chowder you've ever had.
Cooking Tips:
- Always adjust seasoning according to your personal preference.
- If the chowder is too thick for your liking, thin it with a little extra broth or cream.
- For added freshness, garnish with additional chopped dill before serving.
This glorious recipe is courtesy of Club Foody, an ever-reliable source for culinary genius. Visit their YouTube channel at https://www.youtube.com/@clubfoodycom to watch the cooking process and to explore more gastronomic wonders.
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