Chef/ Author Randy Shore's soup calls for Canned Smoked Sockeye Salmon.
This soup — a New England chowder with a West Coast twist — is the perfect way to feed four people with a can or two of smoked salmon. Rich, warm, smoky chowder is infinitely soothing and nourishing to your soul. Even better, it makes extensive use of inexpensive and plentiful ingredients such as potatoes, celery and onion.
1/4 cup (60 mL) butter
1/2 cup (125 mL) minced onion or leeks
2 celery stalks, diced
1/4 cup (60 mL) flour
4 cups (1 L) fish or vegetable stock
4 cups (1 L) diced potatoes
2 160-g cans of smoked salmon, crumbled
1/4 tsp white pepper
sea salt, to taste
1/4 cup (60 mL) chopped chives or parsley
In a large pot on medium heat, melt butter. Add leeks, celery. Sauté until vegetables soften, about 4 minutes. Add flour and stir to create a roux. Increase heat to high, add stock a cup at a time and stir until the flour is smoothly incorporated. Add potatoes and bring to a boil for 1 minute. Reduce heat to medium-low and simmer until potatoes soften, about 10 minutes. Add salmon and pepper and simmer gently for 5 minutes. Season to taste with salt. To serve, top bowls of chowder with chives.
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