Kath’s Smoked Salmon Chowder
With a small piece of smoked salmon, you can create a delicious chowder! Add a crusty loaf of bread and a salad and you have a simple Northwest meal that’s fit for company.
My original recipe serves 8. I wanted to make half of the recipe, which was very easy to do. For the 14.5-oz can of diced tomatoes, I used half of the can and froze the other half to use another time. (If you have flavorful fresh tomatoes, by all means, use them instead of the canned tomatoes.)
Just double the recipe below if you want to serve more people.
Smoked Salmon Chowder
Serves 4 (doubles easily)
Marjoram from our garden:
2 strips bacon
1 teaspoon fresh marjoram, minced (or ½ teaspoon dried)
1 large clove garlic, minced
½ large carrot, chopped
½ large stalk celery, chopped
½ cup chopped onion
½ of a (14.5-oz) can diced tomatoes (or 1 cup diced fresh tomatoes)
1 can chicken broth (or even better, 1 ¾ cups homemade chicken broth)
2 cups red potatoes, scrubbed and diced with skin on
1½ cups whole milk
4 – 6 ounces smoked salmon, cut into small pieces and the bones and skin removed
Salt, pepper, and Tabasco sauce to taste
1. Cook the bacon in a large pot over medium-low heat until done. Remove the bacon from the pot.
2. Add the marjoram, garlic, chopped carrots, celery, and onions; cook, stirring often, for about 10 or 15 minutes until they are tender. Do not brown.
3. Add the chicken broth and the potatoes. Bring to a boil; cover and reduce heat so soup is simmering. Cook until the potatoes are tender, about 10 or 15 minutes.
4. Add the tomatoes. (If using fresh tomatoes, cook for a couple of minutes before proceeding; otherwise just stir the canned tomatoes in and then add the milk.)
5. Add the milk and bring to a simmer while stirring.
6. Add the smoked salmon and continue to simmer for 5 minutes.
7. Season to taste with salt, pepper, and Tabasco sauce.