Best Smoky Salmon And Potato Stew Recipes

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MIMI'S SMOKED SALMON CHOWDER



Mimi's Smoked Salmon Chowder image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h40m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

  • In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
  • Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
  • Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g

SUMMER SMOKED-SALMON CHOWDER



Summer Smoked-Salmon Chowder image

A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
Kosher salt and freshly ground pepper
1 pound baby potatoes, scrubbed and cut into 1/4-inch rounds
2 cups low-sodium chicken broth
2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
1 zucchini, halved lengthwise and cut crosswise into 1/4-inch pieces
1/2 cup heavy cream
4 ounces hot-smoked salmon, skin removed, cut into 1/2-inch pieces
Oyster crackers, for serving

Steps:

  • Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON



Roasted Garlic Potato Soup with Smoked Salmon image

Savory and hearty, this soup will make you crave for more!

Provided by Jordan VanDijk

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 5

Number Of Ingredients 12

1 whole head garlic
2 tablespoons olive oil
¼ cup diced onion
1 carrot, finely chopped
4 cups chicken stock
4 large new potatoes, cut into 1/2 inch cubes
½ teaspoon ground dried rosemary
¼ teaspoon ground thyme
¾ cup heavy cream
½ cup smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
  • Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
  • While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
  • Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 g

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