Smoked Salmon Chowder

• Seafood

  • 12 oz Smoked salmon

• Produce

  • 1 1/2 cups Carrots
  • 3 stalks Celery
  • 1/4 cup Flat leaf italian parsley
  • 1/2 cup Onion
  • 2 1/2 cups Potatoes
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 1/2 cups Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/3 cup Flour
  • 1 1/2 tsp Old bay seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup 2% milk
  • 4 tbsp Butter
  • 3 cups Cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on agoudalife.com

Ingredients

• 4 tablespoons of butter, divided
• olive oil (drizzle or about 1 tablespoon)
• 1/2 cup of onion, chopped
• 3 stalks of celery, chopped
• 1 1/2 cups of chopped carrots
• salt and pepper
• 1 teaspoon of dried thyme
• 2 1/2 cups of potatoes cut in approximately 1″ cubes
• 2 tablespoons of tomato paste
• 2 1/2 cups of chicken stock (or more to reach your desired consistency)
• 1/2 cup of white wine (I used Pinot Grigio)
• 1 1/2 teaspoons of Old Bay seasoning
• 1 cup of 2% milk
• 1/3 cup of flour
• 3 cups of cream
• 12 ounces of smoked salmon
• 1/4 cup of flat leaf Italian parsley, chopped

Directions

• Add 2 tablespoons of butter and a drizzle of olive oil to your soup pot and once the butter has melted, add the carrots, celery and onion. Lightly season with salt and pepper, sprinkle in the thyme and cook a few minutes until the onions have softened. Drop in the diced potatoes and tomato paste and simmer 2-3 minutes. Pour in the chicken stock, wine and Old Bay seasoning. Cover and cook over low heat until the potatoes and carrots have softened. Whisk the milk and flour together in a small bowl and pour into the pot, stirring to combine. Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter. Chop or break up the smoked salmon adding it and the parsley to the Smoked Salmon Chowder. Taste and add more salt if youd like. If you prefer a thinner chowder, pour in a few splashes or chicken stock, a little at a time until you’ve reached the desired consistency.