Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 pound smoked salmon, flaked
- 3 cups potatoes, peeled and diced
- 1 cup corn kernels
- 1 cup carrots, peeled and diced
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the flour and stir constantly for 2 minutes.
4. Gradually add the chicken broth, stirring constantly to prevent lumps.
5. Add the milk and heavy cream and bring to a simmer.
6. Add the smoked salmon, potatoes, corn, carrots, and celery.
7. Simmer for 20-25 minutes or until the vegetables are tender.
8. Use an immersion blender to puree some of the soup for a creamier texture (optional).
9. Stir in the parsley and season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 16g
Cholesterol: 120mg
Sodium: 800mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Smoked salmon can be substituted with canned salmon or cooked fresh salmon.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped bacon for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add chopped leeks for a milder onion flavor.
- Use shrimp or crab instead of salmon for a seafood chowder.
Tips and tricks:
- Use a high-quality smoked salmon for the best flavor.
- Don't overcook the vegetables to maintain their texture.
- Add more milk or cream for a thinner consistency.
- 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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped chives
- Croutons
- Lemon wedges
Pairings:
- Chardonnay
- Pinot Noir
- Pale Ale
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more milk or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the smoked salmon is fully cooked before adding it to the soup.
- Refrigerate leftovers promptly and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Chowder is a type of soup that originated in North America, particularly in New England. It traditionally consists of seafood, potatoes, and milk or cream.
Flavor profiles:
- Smoky
- Creamy
- Savory
- Salty
Serving suggestions:
Serve hot with crusty bread for dipping.
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