This may be my favorite soup of all time. The recipe is inspired by Chef Sherry Pocknett’s creation in the November issue of Food and Wine Magazine.
Smoked Salmon Chowder
4 (1/2 cup) Servings
Melt butter in small saucepan. Whisk in flour, stirring constantly for 1-2 minutes. Scrape roux into a small bowl.
1 Tablespoon butter
1 Tablespoon flour
Heat olive oil in medium saucepan. Add vegetables and sauté for 3-5 minutes.
1 Tablespoon olive oil
2 Tablespoon diced onion
2 Tablespoon diced red pepper
1 Tablespoon diced celery
1 garlic clove, minced
Stir in spices.
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon seafood seasoning
1 sprig fresh thyme
Add stock and diced potato. Heat to boiling, then lower heat to cook potato, about 20 minutes.
1 cup chicken stock, homemade
1 medium potato, peeled and diced
Stir in corn.
1/2 cup corn
Bake salmon at 325F for 10 minutes. Add thinly sliced smoked salmon and bake another 5 minutes. Flake and stir into soup
2 ounce salmon
3 ounce smoked salmon
Stir in reserved roux and milk. Heat for 5 minutes.
1/3 cup evaporated skim milk
