Smoked Salmon Chowder
Light and herby, this delicious salmon chowder is wonderfully hearty while remaining firmly gloop free. Cornbread biscuits round out this dinner this perfect spring dinner. We’re keeping our slippers on while admiring the daffodils, come join us.
Smoked Salmon Chowder
Start to finish: 45 minutes
Servings: 4 12-ounce bowls
- 3 tablespoons butter
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/2 cup red bell pepper, diced
- 2 cups Yukon gold potatoes, cubed
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups chicken or vegetable broth
- 1/2 cup Parmigiano Reggiano, grated
- 2 tablespoons fresh dill, chopped
- 8 ounces smoked salmon, flaked and bone free
- Hot sauce (optional)
- Heat the butter in a medium-size, heavy-bottomed pot over medium-high heat. Add the onions and garlic, and saute until translucent, about 2 minutes.
- Add the celery, carrot, red bell pepper, Yukon gold potatoes, sea salt and black pepper to the pot. Cook, stirring continuously, for 5 minutes.
- Reduce the heat to medium. Add the flour and stir for another minute.
- Add the almond milk and broth, mixing well and incorporating any vegetables adhering to the bottom of the pot.
- Simmer the chowder for 10 minutes, or until the potatoes are tender.
- Turn off the heat and stir in the cheese, dill and salmon pieces.
- Ladle the chowder into bowls and garnish them with dill, more black pepper and a favorite hot sauce, if desired.
Start to finish: 30 minutes
Servings: 10 biscuits
- 1 cup unsweetened almond milk
- 1 tablespoon white vinegar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal, medium grind
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup (1 1/2 sticks) unsalted butter, frozen
- 1 cup Parmigiano Reggiano, grated
- 1/3 cup chives, chopped
- Preheat the oven to 450 degrees.
- In a liquid measuring cup, combine the almond milk and vinegar. Stir and let sit for 10 minutes.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- With the large side of a cheese grater, grate the frozen butter into the dry ingredients.
- Add the grated Parmigiano Reggiano and chives, and gently combine.
- Pour the liquid, which has now become “buttermilk,” into the mixing bowl. With a spoon or your hands, gently mix the ingredients until they come together. Transfer the mixture to a lightly floured surface at least 12 inches in diameter.
- With a rolling pin or wine bottle, roll out the dough into a circle about 1/2-inch thick.
- With a biscuit cutter or wide-mouth Mason jar lid, and starting at the outer edge, cut out the biscuits, taking care to cut the circles as closely together as possible.
- Place the biscuits on a parchment-lined baking sheet.
- Gather the scraps and form them into a rounded disk. Roll out another circle, cut more biscuits, and add them to the baking sheet. Discard the rest of the dough, or make hand-formed biscuits with any remaining scraps.
- Bake the biscuits for 15 to 18 minutes, or until browned.