May 3, 2022

Seafood Chowder satisfies when nights are a little chilly. Pack your chowder with lots of vegetables and you’ll need only a small amount of smoked salmon for flavor.

In general, soups taste better the next day. Uniquely, this chowder tastes best on the day it’s cooked. Potatoes give peak texture on day one. Smoked salmon is strongly flavored, so avoid competition with aromatic herbs and vegetables by serving straight away.

Be sure to use the leafy parts of celery which impart herbal flavor.

Make this chowder ahead if you want to save time, but add asparagus only when you reheat to avoid mushy texture. Accordingly, add more liquid (milk, water or stock) on reheating because the chowder thickens considerably. Substitutions are simple here. Consider alternative milks, different types of smoked fish or other cooked protein, bits of cauliflower for potato, other fresh herbs and veggies other than asparagus. Crab Corn Chowder made use of summer corn and Pear Cheddar Chowder is your vegetarian option. Use today’s  recipe as a nice template for chowder.

Smoked Salmon Asparagus Chowder

recipe by Michele Humlan, The Good Eats Company

makes four entree servings, more for starters

ingredients

1 cup small diced sweet onion
1 cup small diced celery, including the tasty leaves
3 tablespoons unsalted butter
kosher salt
finely ground white pepper
1 tablespoon finely chipped fresh oregano leaves (or thyme, basil)
3 tablespoons gluten free flour mix*
2 ½ cups best quality vegetable or chicken stock
1 cup heavy cream
4 small unpeeled red potatoes, diced (about one pound)
6 ounce hot smoked salmon, flaked
½ pound asparagus, cut diagonally in one inch pieces
optional garnishes – more wholesaled oregano leaves, lemon wedges
*regular all purpose wheat flour works well, too

directions

1. In heavy two quart saucepan, melt butter with onion and celery and pinches of salt and pepper over medium heat.
2. When mixture begins to sizzle, reduce heat to medium low and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
3. Stir in oregano, then flour, continuing to cook and stir about 2 more minutes.
4. Very gradually add, while stirring, stock and cream.
5. Add potatoes, gently bring mixture to simmer, then cook over low heat with gentle simmer until potatoes are easily pierced with fork.
6. Add salmon, then asparagus and continue to cook until asparagus is tender, another 8-10 minutes.
7. Adjust  seasoning and serve immediately.
8. If made ahead, only add asparagus on reheating and consider adding more stock, milk or water to thin since chowder will thicken on cooling.