Description
A comforting chowder that blends the richness of smoked salmon with earthy potatoes, creating a warm and delicious meal perfect for chilly evenings.
Ingredients
Scale
- 8 oz smoked salmon
- 3 medium Yukon Gold potatoes, diced
- 2 cups heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fish or vegetable broth
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- Black pepper, to taste
Instructions
- Sauté the onions and garlic in a large pot over medium heat until they’re soft and fragrant, about 5 minutes.
- Add the diced potatoes and cover them with broth. Bring to a gentle boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or fork to break down the potatoes, creating a creamy consistency.
- Pour in the cream and stir in the smoked salmon. Warm through for another 5 minutes.
- Finish by adding chopped dill and chives, and season with black pepper to taste.
- Serve warm in bowls, garnished with extra herbs and a drizzle of olive oil, if desired.
Notes
For a lighter option, substitute heavy cream with coconut milk. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg
Keywords: chowder, soup, smoked salmon, potato, comfort food, family recipe