Smoked Salmon Chowder
Gourmet Soups, Stews, & Bisques
This rich, smoky chowder is quick and simple to put together. Serve it for a satisfying weeknight supper or as an elegant starter for a dinner party.
3 tablespoons butter
1 medium onion, diced
1/4 cup all-purpose flour
2 cups whole milk
1 pound boiling potatoes, diced (peeled or unpeeled--your choice)
8 ounces hot-smoked salmon, skin and bones removed, flaked into bite-size chunks
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper
Melt the butter in a large saucepan over medium heat. Add the onion and cook until it's translucent, about 5 minutes. Whisk in the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the milk and reconstituted Glace de Fruits de Mer Gold®. Bring to a simmer and add the potatoes. Reduce the heat to medium-low and simmer until the potatoes are tender, 10-12 minutes.
Add the salmon, cream, dill, and lemon juice, stirring to blend, and cook until heated through, 1-2 minutes. Season to taste with salt and pepper.