Smoked Fish Chowder Recipe

Smoked fish chowder Healthy Food Guide

WEBJul 12, 2017 · Stay Awake. In a heavy-based pot, heat olive oil over a medium heat. Add potato, spring onion, garlic and smoked paprika and …

1. In a heavy-based pot, heat olive oil over a medium heat. Add potato, spring onion, garlic and smoked paprika and cook, stirring, for 5 minutes.
2. Add milk and 1 cup of water and bring to a simmer. Add broccoli and cook for 5 minutes. Add corn kernels and smoked fish, reserving a handful of fish, and cook until fish is heated through. Remove from heat and add half the sour cream, stirring to combine.
3. If you like it thick and creamy, remove 1 cup of the chowder and set aside. Blend remaining chowder. Add the chunky chowder back in, plus the reserved fish.
4. Serve garnished with remaining sour cream, parsley and a sprinkle of smoked paprika.

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SeattleStyle Smoked Salmon Chowder Recipe Little …

WEBNov 8, 2023 · Allow the cream cheese to just melt right into the soup. Add the seafood: Then, add the heavy cream and reduce the heat to the …

1. SAUTE: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.
2. CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.
3. SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.
4. SERVE: the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.

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