Name: Smoked Salmon Chowder (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Butter; 1 Yellow Onion-diced; 2 Celery stalks-diced; 2 Russet Potatoes-peeled and diced; 4 cups Chicken Broth; 1 cup Heavy Cream; 8 oz Smoked Salmon-flaked; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1/4 tsp Salt; 1 tbsp Fresh Dill-chopped; 2 tbsp All-Purpose Flour; 1/4 cup Cold Water

Recipe tier

A comforting and flavorful chowder featuring flaky smoked salmon in a creamy potato and vegetable base.

Total 45 min

Serves 6

Steps 7

Ingredients 13

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Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Base
2 tbsp 30 mL Butter
1 1 medium Yellow Onion-diced
2 2 medium Celery stalks-diced
2 2 medium Russet Potatoes-peeled and diced
4 cups 950 mL Chicken Broth
1 cup 240 mL Heavy Cream
Salmon & Seasoning
8 oz 225 g Smoked Salmon-flaked
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Black Pepper
tsp 1.25 mL Salt
1 tbsp 15 mL Fresh Dill-chopped
Thickener
2 tbsp 15 g All-Purpose Flour
cup 60 mL Cold Water

Equipment

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Instructions

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In a large pot or Dutch oven, melt Butter over medium heat.
Add Yellow Onion and Celery to the pot and cook until softened, about 5-7 minutes.
Add Russet Potatoes and Chicken Broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
In a small bowl, whisk together All-Purpose Flour and Cold Water to create a slurry. Gradually whisk the slurry into the simmering chowder to thicken it.
Stir in Heavy Cream, Dried Thyme, Black Pepper, and Salt. Heat through, but do not boil.
Gently fold in flaked Smoked Salmon and Fresh Dill. Cook for another 2-3 minutes, until salmon is heated through.
Serve immediately.