Smoked Salmon Chowder

• porzioni: 6
• tempo totale: 45 minutes

Ingredienti

4 strips bacon , chopped

28 g butter

1 medium yellow onion , chopped

3 cloves garlic , peeled and minced

2 carrots , peeled and diced

2 ribs celery , diced

60 ml dry white wine (such as Sauvignon Blanc)

48 g tomato paste

15 g all-purpose flour (helps emulsify the broth, adds some thickening and enhances mouthfeel)

454 g Yukon Gold or other firm yellow potatoes , peeled and diced

16 g capers , drained

6 g kosher salt

2 g sweet paprika

1 g dried thyme

0.5 g dried dill weed

0.5 g dried basil

1 g dried oregano

0.5 g freshly ground black pepper

0.5 g cayenne pepper , or more if you prefer it spicier (optional)

1 bay leaf

946 ml good chicken broth

237 ml (8 oz) bottled clam juice , can substitute fish or seafood broth (or use all chicken broth)

237 ml heavy cream

114 g full fat cream cheese , diced and softened at room temp

227 g smoked salmon , cut into small pieces (use hot smoked salmon as cold smoked has a different texture)

Istruzioni

In a pot, cook the bacon over medium-high heat until done. Drain half of the bacon grease, keeping half in the pot. Add the butter and the onions and cook until they are soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and bring to a boil. Boil for a minute or two until mostly evaporated. Reduce the heat and stir in the tomato paste and the flour until the flour is incorporated. Add the potatoes, capers, seasonings, chicken broth and clam juice. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.

Add the cream cheese and stir until melted. Stir in the heavy cream and the smoked salmon and simmer for another minute or two just until heated through (avoid simmering too long or the salmon will become mushy). Discard the bay leaf. Add salt and pepper to taste.

Serve immediately with some good crusty bread and/or saltine crackers.