Smoked Salmon Chowder


Smoked Salmon Chowder Tall Blonde Cookbook Recipe

It has been said a thousand times that soup is like a warm hug, but it's true.  When you find a terrific soup that is layered in flavor, richness to the tongue and a little spike of heat to push away the chill it is like wearing cashmere underwear in a feather bed with flannel sheets and the electric blanket has been turned to high for an hour.

This is the soup for that warm and cozy, loungy day experience. TALLBlonde took a basic Potato Leek Soup Recipe and made it much more special. It is so superb I would serve this to guests as a first course.

3 leek stalks, white portion sliced thin
1/4 lb. bacon, finely chopped
1/2 red onion, diced
1 potato, peeled and diced
2 garlic cloves, smashed
5 anchovy filets, finely diced
1/2 tea. fresh cracked black pepper
1/4 tea. red chili flakes
Olive oil

2-32 oz, chicken broth
1 tea. thyme
2 tea, dried dill
1 tea. fresh parsley, diced
1 bay leaf

4 oz. cured salmon (1 package)
1/4 cup heavy cream
1 tea. liquid smoke
1 Tbl. butter
Season with a little salt to your personal taste at the finish.

In a soup stock pot heat about 3 tbl. olive oil, add first eight items and sweat the onions and leeks, approx. 10-15 minutes.

Add broth and seasoning, simmer for 20 minutes until potatoes are tender, remove bay leaf.

Add remaining 4 ingredients, stir and serve with some crusty French bread.  Feel better now?