Alaskan Smoked Salmon Chowder Recipe

🧂 Ingredients

• 8 oz. Hot Smoked Salmon
• 5 slices Bacon

  diced small
• 1 small Yellow Onion

  diced small
• 2 Carrots

  diced small
• 2 Celery Stalks

  diced small
• 2 small Leeks
• 2 cloves Garlic

  minced
• 1.5 cups Red Potatoes

  quarter size pieces, skin can stay on
• 4 cups Chicken Stock
• 1 cup Whole Milk

  or half and half
• 2 Bay Leaves
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Dried Thyme
• Fresh Dill

  Optional Garnish

Instructions

• 1 In a large pot, cook the chopped bacon over medium heat until it becomes crispy.
  Remove some of the bacon bits for garnish and leave a small amount in the pot
  for flavor.
• 2 Add diced onion, carrots, celery, leeks, and minced garlic to the pot with the
  bacon and sauté until they become translucent. About 5-6 minutes. Then stir in
  the diced potatoes.
• 3 Pour in the chicken or vegetable broth and add the bay leaves and dried thyme.
  Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the
  vegetables are tender, usually about 15-20 minutes.
• 4 Remove the bay leaves and use an immersion blender to partially puree the soup,
  leaving some chunks for texture. If you don't have an immersion blender, you can
  transfer a portion of the soup to a blender, puree it, and then return it to the
  pot.
• 5 Stir in the heavy cream and flaked smoked salmon. Simmer for another 5-10
  minutes, until the salmon is heated through.
• 6 Season the chowder with salt and pepper to taste.
• 7 Serve the smoked salmon chowder hot, garnished with chopped fresh dill, green
  onions, and the reserved crispy bacon bits.

Nutrition Info