Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup Bay Lough cheddar cheese, grated
- 1/2 cup smoked salmon, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add diced potatoes and broth to the pot and bring to a boil.
4. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and add milk, heavy cream, grated Bay Lough cheddar cheese, and chopped smoked salmon.
7. Stir until the cheese is melted and the salmon is heated through.
8. Add chopped dill and season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- Bay Lough cheddar cheese can be substituted with any other type of cheddar cheese.
- Smoked salmon can be substituted with cooked shrimp or crab meat.
Variations:
- Add chopped bacon or pancetta for extra flavor.
- Add chopped carrots or celery for more vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Use fresh dill for best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped dill on top.
Garnishes:
Chopped dill or parsley
Pairings:
Crusty bread, crackers, or a side salad
Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad
Troubleshooting advice:
If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
Make sure to cook the potatoes until they are tender to avoid any foodborne illnesses.
Food history:
Chowder originated in New England in the 18th century and was traditionally made with fish, potatoes, and milk or cream.
Flavor profiles:
Creamy, smoky, cheesy, and savory
Serving suggestions:
Serve hot for a comforting and satisfying meal.
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