Smoked Salmon Chowder

Temps des Fêtes 2011
food and drink

BY: Heather Trim

There’s a reason chowders are so popular: they’re comforting and easy to make. If you’ve got a package of frozen smoked salmon in the freezer, simply chop and add frozen to soup.

3 strips bacon, thinly sliced
Olive oil, optional
1 bunch green onions, about 1¼ cups (310 mL) thinly sliced
1 celery stalk, finely chopped
2 garlic cloves, minced
1 bottle (240 mL) clam juice
½ cup (125 mL) water
2 potatoes, peeled and cut into ½-inch (1-cm) dice
1 bay leaf
½ tsp (2 mL) dried thyme leaves
2 cups (500 mL) 10% half & half cream
2 cups (500 mL) frozen corn
¼ cup (60 mL) chopped parsley
¼ tsp (1 mL) hot pepper sauce
½ lb (250 g) smoked salmon, chopped
Freshly ground black pepper
Salt to taste

1 Cook bacon in a large saucepan set over medium heat. Remove with a slotted spoon and set aside on a paper towel. You should have about 2 tbsp (30 mL) bacon fat: if not, add a bit of olive oil. Add onions, celery and garlic and cook until tender, 2 to 3 minutes. Add clam juice, water, potatoes, bay leaf and thyme. Increase heat and simmer covered until potatoes are tender, 8 to 10 minutes.

2 Add cream, corn, parsley and hot pepper sauce. Return bacon pieces to pan. Stir until hot but don’t boil or cream will separate. Stir in smoked salmon and pepper. If smoked salmon was frozen you will need to heat until salmon thaws. Taste and add more hot sauce and salt if you want.

Makes 8 cups (2 L)

What to Serve