Southern Stewed Green Beans
July 14, 2023
Mushroom Toast
August 2, 2023
I have been working on this recipe for some time. It started from an old recipe in a book titled Gourmet Soup Cookbook circa 1995. Much has changed in cooking since the book was written and although I liked the recipe I saw where I could improve it but it took some time. I wanted to not just bring out better flavors from the ingredients I wanted to make it simpler than the original recipe...I especially disliked making the stock by poaching salmon filets. It was expensive buying pounds of salmon and also smoked salmon when fish stock created a pleasant, similar flavor for a fraction of the price. It was also just too thin and I prefer chowder to have a little bit of substance, so I added flour to thicken the soup.
Now I have a simple and tasty chowder unlike most you can find on the internet. Slightly thick and creamy chowder with potatoes, shallots, celery, and torn pieces of smoked salmon then topped with chives and dill make for a taste of the north-west when you can't get there.
You can find smoked salmon at higher end grocery stores at the fish counter. My Fresh Market carries oak smoked salmon on a regular basis.
Recipe
Ingredients
Directions
In a large pot, heat butter over medium-low heat. Add shallots and celery and sweat until slightly softened, about 5 minutes.
Add the flour and stir to form a roux. Slowly add the stock a little at a time whisking well in between to keep from forming clumps. Once you have more liquid than flour and its nice and smooth, slowly add the remaining stock stirring constantly. Add the bay leaf, cover and simmer for 10 minutes stirring occasionally to keep the bottom from sticking.
Stir the potatoes in and continue simmering for 15-20 minutes, partially covered, until they are tender.
Add the cream to the chowder, season with pepper and fish sauce if needed. Cook for 5 more minutes.
Ladle chowder into bowls and add a healthy portion (1-2 oz or so) of flaked bite-sized pieces of smoked salmon. Garnish with the chopped dill and chives. Serve.
Ingredients
Directions
In a large pot, heat butter over medium-low heat. Add shallots and celery and sweat until slightly softened, about 5 minutes.
Add the flour and stir to form a roux. Slowly add the stock a little at a time whisking well in between to keep from forming clumps. Once you have more liquid than flour and its nice and smooth, slowly add the remaining stock stirring constantly. Add the bay leaf, cover and simmer for 10 minutes stirring occasionally to keep the bottom from sticking.
Stir the potatoes in and continue simmering for 15-20 minutes, partially covered, until they are tender.
Add the cream to the chowder, season with pepper and fish sauce if needed. Cook for 5 more minutes.
Ladle chowder into bowls and add a healthy portion (1-2 oz or so) of flaked bite-sized pieces of smoked salmon. Garnish with the chopped dill and chives. Serve.