West Coast Smoked Salmon Chowder Recipes

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Steps:

• 1. In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies. Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce heat to simmer and stir very often: cook for 15 minutes or until potato is tender.
• 2. Add smoked salmon, half-and-half and tomato paste. Bring back to simmer and cook for 5 minutes. Add dill, black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread
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Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Steps:

• Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
• Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
• Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
• When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.