smoked salmon chowder.

i got the original recipe here, but of course, {true to myself} i cannot follow a recipe to save my life.  i added the liquid smoke in the original recipe, but feel like it needed more, so i tweaked it.  i also omitted some steps and simplified the process. worked good for me and was super easy.  just what i like.  delicious.

too lazy to take a pic.  this from here.  looked the same, of course!



i added some garlic, exchanged the heavy cream for a powdered milk conversion (simply because i didn't have any cream on hand) and omitted the creamer.  didn't feel it was necessary and didn't want to buy it.

in the original recipe she instructed to boil potatoes by themselves and then to cook the celery and onion in butter.  also to add the milk and cream into the roux.  i cooked all my veggies together (such good flavor! and smells amazing) and drained about 2 C. of the water out after.  i didn't want to lose all of that delicious broth so instead of adding in chicken broth i added in 3 tsp. of chicken bouillon.  i never buy chicken broth anymore.  i also made this adaptable to using your food storage items.  store what you use! and use what you store!

i made the roux and the added it to the pot, along with the milk.  it was super easy and everything thickened up just fine.

i had made fish chowder many times and love it, but never thought to use salmon.  i hope you and your family enjoy as much as we did!  serve with some crusty bread or homemade breadsticks!!!  a sprinkle of croutons would be yummy as well with a nice salad on the side.


smoky salmon chowder
8 C. potatoes, cubed (or use 6 and add in 2-3 leftover baked potatoes)
1 stick butter
3 ribs celery, diced (or equivalent of freeze-dried from food storage)
1 small onion, diced (or equivalent of freeze-dried from food storage)
3 tsp. minced garlic
2/3 C. flour
3 tsp chicken bouillon
2 C. milk (or use 2 C. water and 6 T. dry powdered milk from food storage)
1 C. heavy cream (or use 1 C. water and 1/4 C. dry powdered milk from food storage)
2-3 leftover grilled salmon fillets, flaked into chunks
1 tsp. dried parsley
1/2 tsp. dried dill weed
3/4-1 tsp. salt
freshly ground black pepper, to taste
1/2 tsp. liquid smoke (or to taste) *optional

in a large stockpot, cook potatoes, celery, onion and garlic in enough water to barely cover, just until tender.  drain 2 C. of water and return pot back to the stove.  add in spices and chicken bouillon.

in a saucepan, melt butter.  whisk in flour, cooking and stirring over medium heat for a minute or two to create a thick roux.  add into pot of potatoes and broth and continue stirring over medium heat.

add in milk and cream (or substitutes if using) and stir well.  stir in salmon and liquid smoke and simmer, stirring frequently until soup is well thickened and warmed through.  remove from heat and adjust seasonings to taste.