Duration
45 minutes
Season
Fall, Winter, Spring
Serves
8
A New England-style chowder is a much heartier soup than the thick “gravy-like” consistency a lot of folks associated with chowder. The key to this recipe is to take your time between the addition of ingredients in order to allow the flavors to meld together. Also remember that this same recipe can be used with nearly any seafood you have on hand and will still produce excellent results.
Ingredients
- 1 lb. hot-smoked salmon, flaked
- 1 tbsp. unsalted butter
- 1 cup smoked bacon, diced
- 1 cup leeks, sliced
- 2 cups Yukon gold potatoes, peeled & diced
- 1 qt. vegetable broth
- 2 bay leaves
- 1 cup cream
- Pinch cayenne
- Zest of half a lemon
- Chives for garnish
- Kosher salt
- Black pepper
Also works with
Special equipment
Preparation
1.) Melt butter over medium-high heat in a large, heavy-bottom pot or Dutch oven. 2.) Add the bacon to the pan and allow it to render slowly, without getting too crispy or browned. This should take about 5 minutes. 3.) Add the leeks and a pinch of salt to the pan and decrease the heat to medium. Allow the leeks to fully “melt” or become translucent. 4.) Add the potatoes and again decrease the heat to medium-low. Add another pinch of salt and cook slowly until the potatoes begin to soften, about 10 minutes. 5.) Add the broth and bay leaves to the pot, cover, and allow the mixture to return to a boil. Reduce the heat and simmer until the potatoes are tender, but not falling apart. This will take approximately 10 to 15 minutes. 6.) Remove the soup from the heat and add the cream, cayenne, and lemon zest. Taste for seasoning and adjust with salt and black pepper if needed. 7.) Add in the cooked salmon before ladling into warm bowls and garnishing with chives.
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A New England-style chowder is a much heartier soup than the thick “gravy-like” consistency a lot of folks associated with chowder. The key to this recipe is to take your time between the addition of ingredients in order to allow the flavors to meld together. Also remember that this same recipe can be used with nearly any seafood you have on hand and will still produce excellent results.
Ingredients
- 1 lb. hot-smoked salmon, flaked
- 1 tbsp. unsalted butter
- 1 cup smoked bacon, diced
- 1 cup leeks, sliced
- 2 cups Yukon gold potatoes, peeled & diced
- 1 qt. vegetable broth
- 2 bay leaves
- 1 cup cream
- Pinch cayenne
- Zest of half a lemon
- Chives for garnish
- Kosher salt
- Black pepper
Also works with
Special equipment
Preparation
1.) Melt butter over medium-high heat in a large, heavy-bottom pot or Dutch oven. 2.) Add the bacon to the pan and allow it to render slowly, without getting too crispy or browned. This should take about 5 minutes. 3.) Add the leeks and a pinch of salt to the pan and decrease the heat to medium. Allow the leeks to fully “melt” or become translucent. 4.) Add the potatoes and again decrease the heat to medium-low. Add another pinch of salt and cook slowly until the potatoes begin to soften, about 10 minutes. 5.) Add the broth and bay leaves to the pot, cover, and allow the mixture to return to a boil. Reduce the heat and simmer until the potatoes are tender, but not falling apart. This will take approximately 10 to 15 minutes. 6.) Remove the soup from the heat and add the cream, cayenne, and lemon zest. Taste for seasoning and adjust with salt and black pepper if needed. 7.) Add in the cooked salmon before ladling into warm bowls and garnishing with chives.