Recipes

Smoked Salmon Chowder

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Smoked Salmon Chowder

Smoked Salmon Chowder

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Dutch Oven

  • - Blender (Mixer)

  • - Smoker

  • - Electric Sous Vide Machine

  • - Immersion Blender

  • - Heavy-bottomed Pot

  • - Cutting Board & Knife Set

  • - Chef's Knife

  • - Measuring Cups and Spoons

  • - Mixing Bowls

Ingredients

  • 1 tablespoon olive oil

  • 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)

  • 1 garlic clove, minced

  • 1 large russet potato, peeled and cubed

  • 1 large stalk celery, chopped

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups vegetable broth

  • 2 tablespoons tomato paste

  • 2 cups milk (any fat content)

  • 8 ounces smoked salmon, flaked

  • 1/2 cup heavy cream

  • 2 tablespoons chives, chopped

Instructions

1

Instruction 1

Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2

Instruction 2

Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3

Instruction 3

Add the broth and simmer until the potato is tender, about 15 minutes.
4

Instruction 4

Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5

Instruction 5

As it simmers, stir in the cream.
6

Instruction 6

Remove from heat, garnish with the chives, and serve.
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