I have felt like a seafood chowder for a while. The weather is getting nice outside so it was time to break out the Green Egg (the smoker). So I decided to turn my chowder into a Smoked Salmon Chowder. The flavor infused into the soup by the smoked salmon was just awesome. I also kept the soup light by adding only a 1/4 cup of whole milk to make it creamy. There is something so comforting, so fulfilling about a hearty, warm bowl of soup.
Ingredients (loosely adapted from Ina):
1 large piece of salmon (approximately 2 lbs), smoked with alder wood 2 tbsp each smoked paprika and Old Bay Seasoning
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 fennel bulb
1 cup medium-diced small white or red potatoes
1/4 cup all-purpose flour
1/4 cup whole milk
Salt and freshly ground black pepper to taste
1 carton of vegetable stock
Spice the salmon and cook in the smoker on 200 – 225 degrees for 60 – 75 minutes. Set aside.
While the salmon is smoking, melt the butter in a heavy-bottomed pot on medium heat – I used my Le Creuset. Add the carrots, onions, celery, fennel and cook until softened – about 5 minutes.
Add in the flour, stir and cook for 1 – 2 minutes. Next, add the potatoes, turn the heat to low and cook, stirring often, for 3 minutes.
Add the vegetable Stock and bring to a boil. Reduce the heat and simmer and cook uncovered while the stock becomes thick. Add the whole milk. Finish by adding in the smoked salmon and salt and pepper to taste.
Serve and enjoy!