Salmon is a major industry in Alaska, so it's no wonder many innovative salmon recipes originated in the state. Chowders, of course, have been around for centuries. Chowder making in the United States began in New England. English and French immigrants brought chowder with them to the New World more than 250 years ago and seafood chowders remain a popular dish on both the Atlantic and Pacific coasts.
This creamy, savory chowder has traditional ingredients and also includes white wine for added depth of flavor. Chowders are especially comforting during the cold fall and winter months.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Melt butter in a skillet over a medium high heat.
- Add onion, carrots, and celery. Sauté 3–5 minutes until tender.
- Stir in white wine.
- Add the potatoes, thyme, and 2 cups of the broth. Simmer until potatoes are tender.
- Whisk the flour and milk in a small bowl, then combine it with the ingredients in the pan.
- Add 1 cup of broth and let simmer for 5–10 minutes until slightly thickened.
- Add cream and smoked salmon.
- Add the last cup of broth and season to taste.
- Serve immediately.
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