Fresh and Smoked Salmon Chowder

Fresh and Smoked Salmon Chowder
  • 5 servings
  • 0:35 Preparation
  • 0:40 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • 5 tsp.
    (25 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1

    shallot, chopped

  • 1

    leek, white part only, chopped

  • 1/2

    stalks celery with leaves, finely chopped

  • 1

    medium carrot, sliced thin

  • 1

    new potato, finely diced

  • 4

    button mushrooms, sliced thin

  • 1/3 cup
    (80 mL)

    dry white wine

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    unbleached all-purpose flour

  • 2 cups
    (500 mL)

    vegetable or chicken broth

  • 1/2

    bay leaf

  • 1

    sprig fresh thyme

  • 1 1/4 to 2 cups
    (310 to 500 mL)

    2% or whole milk

  • 1/2 cup
    (125 mL)

    whole kernel corn, drained

  • 1/2 lb
    (225 g)

    fresh salmon (barely cooked), cut into very small pieces

  • fresh dill to taste for garnish

  • Sufficient quantity, smoked salmon, cut into strips to garnish

  • 1 Tbsp.
    (15 mL)

    minced parsley

Preparation

In a stockpot over low heat, cook shallot and leek in butter until glassy.

Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 minutes.

Salt and pepper lightly. Stir in flour.

Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.

In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.

Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.

Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.

Source: Metro