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« Top Recipes of 2012 | Main | Fried Leeks »

Smoked Salmon Chowder

Smoked Salmon Chowder 2

As promised in my Fried Leek post, the recipe for the Smoked Salmon Chowder we had on Christmas Eve. The chowder alone made it a Christmas Eve to remember, and this may have to become our traditional Christmas Eve dinner. This was a super easy recipe, and it will definitely get made on other nights of the year. You know how we loved smoked salmon in our house, and this was absolutely delicious. I had to restrain Mr. KMW from helping himself to a fifth bowl.

It was a creamy base with tomato flavor, making it a New England type of chowder, with a touch of Manhattan. And I, of course, topped it with Fried Leeks, a great garnish for any soup.

Grab yourself some smoked salmon and make this chowder, you will have no regrets!

The recipe below is adapted from Epicurious.

1 tablespoon olive oil
3 medium leeks, plus one more for fried leek garnish
3 garlic cloves, minced
2 russet potatoes, cut into 1/2 inch cubes
1 celery stalk
1 teaspoon salt
1 teaspoon blag pepper
1-1/2 teaspoon cayenne pepper
1-1/2 cups vegetable broth
1 12 oz beer
16 oz can tomato paste
2 cups milk
16 oz smoked salmon, shredded into pieces
1/2 cup heavy cream
1 tablespoon crushed red pepper
For Garnish
chives, chopped
fried leeks

Heat olive oil over medium heat in large dutch oven.

Add the leeks and garlic and cook for about 5 minutes, stirring around occasionally.Add potato, celery, salt, black pepper and cayenne pepper and stir around and cook for two minutes, stirring continuously.

Add chicken broth and beer, bring to simmer and cook for 15 minutes or until potatoes are tender.

Add tomato paste and milk, then salmon and bring back to simmer for a few minutes. Do not bring all the way to a boil or the milk will separate.

As it simmer stir in cream and crushed red pepper.

Serve with chives and fried leeks.

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