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Smoked Salmon and Dill Chowder
65% authentic · Nordic-Inspired
A lighter, brighter chowder featuring the distinct flavor of smoked salmon, enhanced with fresh dill and a touch of lemon.
Ingredients
- Smoked salmon, flaked8 oz
- Butter1 tbsp
- Leek, white and light green parts only, thinly sliced1 large
- Garlic, minced1 clove
- All-purpose flour2 tbsp
- Fish stock or vegetable broth4 cups
- Milk, skim or low-fat2 cups
- Potatoes, Yukon Gold, peeled and diced small1 lb
- Fresh dill, chopped1/4 cup
- Lemon juice, fresh1 tbsp
- Saltto taste
- White pepperto taste
Steps
- 1
In a medium pot, melt butter over medium heat. Add sliced leek and cook until softened, about 5 minutes.
- 2
Add minced garlic and cook for 30 seconds until fragrant.
- 3
Whisk in the flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in the fish stock or vegetable broth and milk until smooth. Bring to a simmer.
- 5
Add the diced potatoes. Bring back to a simmer, reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- 6
Stir in the flaked smoked salmon, chopped dill, and fresh lemon juice. Heat through gently for 2-3 minutes.
- 7
Season with salt and white pepper to taste. Serve hot.
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