Smoked Salmon Chowder
A protein-rich soup, great for cold days and post-workout.
- Large pot
- 1 ½-2 portions Thomet & Co. Plain Smoked Salmon
- 6 tbsp Grass-fed Butter
- 2 tbsp Olive Oil
- 1 cup Salt to taste
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 cup Diced Yellow Onion
- 1 cup Cubed Potatoes
- 6 tbsp All-Purpose Flour
- 4 tbsp "Better than Bullion" Clam Base in 6 cups water or 6 cups Clam Juice from can
- 2 cups Whole Milk
- ¼ cup Freshley-grated Parmesan Cheese
- 2 tbsp Minced Garlic
- 2 Bay Leaves
- ¼ tsp Thyme
- ¼ tsp White Pepper
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In a large pot over medium-high heat, melt your butter with the oil. When the oil is hot, add the vegetables, cooking until they are softened and aromatic. Stir in flour, reduce heat to medium and cook for about 3 minutes, making sure the flour does not brown.
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Pour in the Clam juice or stock and milk and increase heat to medium-high until it comes to a boil. Once at a boil, reduce heat to low and let simmer uncovered for 15m.
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Stir in Smoked Salmon and cook for an extra 10-15 minutes until vegetables are tender but not too soft.
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Let sit for about 10 minutes and then serve!
This soup is also amazing served over a bed of quinoa (an F/V Balrog mid fishing season staple)
