1/1 Photo of Smoked Salmon Chowder
A delicious twist to the usual chowder. My husband, who usually does not like fish chowders, could not get enough of this. He really liked the subtle blend of flavors. We are fortunate to have an abundance of salmon in Alaska. There are many varieties of smoked salmon. I think a kippered style smoked salmon works best with this recipe. This is one of those meals that tastes even better when reheated the next day.
My Private Note
Units: US | Metric
- 8 -12 ounces kippered smoked salmon, flaked into bite size chunks
- 2 tablespoons butter
- 3 medium potatoes, skin on (4 cups cubed)
- 1 large white onion, peeled (2 cups diced)
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 1 1/2 cups chopped carrots
- 2 tablespoons super fine flour
- 2 (14 ounce) cans chicken broth
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon herbes de provence (with lavender)
- 1 teaspoon ground cinnamon (more or less, according to taste)
- sea salt
- fresh ground black pepper
- 1Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
- 2Melt the butter in a large pot over medium heat.
- 3Dice onion and add to melted butter. Sauté until onion starts to become translucent.
- 4Drain water from potatoes. Rinse and drain again.
- 5Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
- 6Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
- 7Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
- 8When vegetables are almost tender add flour and stir to mix it in well.
- 9Let cook 3-5 minutes, stirring often to prevent sticking or burning.
- 10Gradually add chicken broth. Stir well. Bring to a low simmer.
- 11Stir in coconut milk (be sure to shake the can well before opening).
- 12Turn heat to low.
- 13Stir in smoked salmon.
- 14Stir in herbs de provence and ground cinnamon.
- 15Continue cooking over low heat 5-10 minutes, stirring occasionally.
- 16Add sea salt and fresh ground pepper to taste.
- 17**IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.
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Nutritional Facts for Smoked Salmon Chowder
Serving Size: 1 (325 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 381.8
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 15.9 g
- Cholesterol 29.5 mg
- Sodium 874.0 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 5.3 g
- Sugars 7.8 g
- Protein 15.3 g
The following items or measurements are not included:
herbes de provence