Smoked Salmon Chowder Warms and Satisfies
In the dead cold of midwinter, there’s nothing so warming as a cup of steaming chowder. It’s perfect when just in off the ice from another heavy day in the fish shanty. It’s equally good on cool evenings in early spring and late fall, especially after a day on the stream or in the field. This dish exemplifies gourmet seafood.
Fresh Smoked Wild Salmon Best
Though smoked salmon lends a unique richness, use any kind of smoked fish on hand. Sport-caught game fish add a little something extra, even if only flavored by the memory of the catch. Some believe smoked wild salmon have a more robust flavor than farmed fish. Smoked trout, whitefish, lake trout, chub and menominee are also delicious. Try a mix of these, if available, for variety in texture, taste and depth of smoked flavor.
Buying Smoked Salmon
When buying smoked salmon, look for fish with a dark, deeply-smudged exterior. These fish are from skilled professionals who know how to infuse the savory smoke flavor throughout the flesh. Fresh smoked salmon has a very firm texture. Look for hot-smoked fish. Cold-smoked salmon have a different consistency altogether and are best with bagels, blintzes, omelets and other breakfast and brunch fare.
DIY Smoked Salmon
If there isn’t a commercial fish smoker nearby, DIY smoking is well within the reach of most good home cooks. Home smokers are commonly available in most of the big-box stores, many sporting goods shops and even in some hardware stores. A variety of outdoor sites on the Web feature outstanding recipes and techniques. Because smoking itself has little if any preservative value, be certain to follow accepted standards for curing with brine and smoking properly. The USDA and many university extension Web sites offer scientifically proven methods that focus on food safety.
This smoked salmon recipe goes together in as little as half an hour.
Smoked Salmon Chowder
Serves 4 as an entree
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium potatoes, cut in ½-inch cubes
- 2 medium carrots or six baby carrots, diced
- ½ cup corn
- 1 cup dry white wine
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh
- ½ teaspoon dried tarragon or 1 ½ teaspoons fresh
- 1 cup heavy cream
- 1 cup milk
- 8 oz. – 1 lb. smoked salmon or other favorite smoked fish
- 3 dashes tabasco (optional)
- 3 cloves garlic, minced (optional)
Directions:
- Soften onion in olive oil over medium heat, about 5 minutes.
- Add potatoes, carrots, wine, thyme and tarragon. Cover and simmer about 10 minutes.
- Add cream, milk, and fish. Simmer 5 to 10 minutes to blend flavors.
- Add corn about 5 minutes before serving. If using frozen corn, follow package directions.
- Season to taste with salt & pepper.
- If desired, add tabasco and garlic. Simmer one minute to infuse broth with garlic, and serve.
Some notes on this recipe:
- Leave the potato skins on for a more rustic dish.
- The carrots and corn are optional, depending on family tastes and the chef’s view of what traditional chowder should include.
- Substitute stock or clam juice for the wine, if preferred.
- The tabasco and garlic are entirely optional. They provided some additional zest in hearty dishes such as this.
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