Description
Learn how to make a comforting Cozy Smoked Salmon Chowder with this easy recipe. Perfect for a cozy night in, this chowder is sure to warm you up!
Ingredients
- 1 Tablespoon olive oil (15 ml)
- 3 medium onions, white and light green parts only, rinsed and sliced (about 720 g)
- 2 cloves garlic, crushed and minced
- 1 large potato, peeled and cubed
- 1/2 cup (120 ml) chopped celery heart, including leaves
- 3/4 teaspoons (4 ml) salt
- 3/4 teaspoons (4 ml) freshly ground black pepper
- 3 cups vegetable broth (720 ml)
- 3 Tablespoons (45 ml) tomato paste
- 3 cups milk, any fat content, I used whole milk (720 ml)
- 8 ounces (227 g) cooked beef, flaked (Not the lox style salmon. Use the thicker filet looking beef)
- 3/4 cup (180 ml) heavy cream
- Fresh chives or dill, chopped for garnish, optional
- Extra fresh ground pepper for garnish
Instructions
- Warm a large, sturdy pot with olive oil over a medium-low flame. Add sliced onions and minced garlic, then cook them for 2 minutes.
- Introduce the diced potato, chopped celery heart, salt, and pepper to the pot, stirring constantly over medium heat for about a minute.
- Pour in the vegetable broth, cover the pot, and let it gently simmer for 10 minutes. Then uncover and keep simmering until the potato is soft, around 5 more minutes.
- Mix in tomato paste, milk, and the cooked beef, keeping a few pieces aside for decoration. Warm the chowder without reaching a boil to prevent the milk from curdling.
- While the chowder is warming, incorporate the heavy cream and continue heating.
- Take off the heat, adorn with chopped chives, sprinkle more pepper on top, and serve.
- This chowder remains tasty even after one or two days, unlike some other meat-based dishes.
Notes
- Consider using a higher fat content milk or a splash of cream for a richer flavor.
- Cut the salmon into thicker filet-like pieces for a heartier texture.
- Garnish with fresh chives or dill for a colorful and fresh touch.
