WEST COAST SMOKED SALMON CHOWDER

West Coast Smoked Salmon Chowder image

Provided by Francine Lizotte

Time 1h30m

Number Of Ingredients 21

1 Tbsp butter
1 large leek, washed, white and green parts only (about 1 cup), thinly sliced
1/2 c celery, finely chopped
1/2 c red peppers, finely chopped
2 large cloves garlic, minced
2 Tbsp unbleached all-purpose flour
1/2 c carrots, shredded
1 large red potato, small diced
1 can(s) (8 ounces) cream-style corn
1/2 c low-sodium chicken broth
1/2 c clam juice
1 large bay leaf
4-5 oz smoked salmon, cut into small pieces
1 1/4 c half-and-half
1 Tbsp tomato paste
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
2 Tbsp fresh dill, chopped
1/2 tsp dried thyme
1 Tbsp freshly squeezed lemon juice
1/2 tsp smoked paprika

Steps:

1. In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies. Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce heat to simmer and stir very often: cook for 15 minutes or until potato is tender.
2. Add smoked salmon, half-and-half and tomato paste. Bring back to simmer and cook for 5 minutes. Add dill, black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=YZm7L5-NTUM