There are lots of chowder recipes out there, but making chowder with smoked salmon was a new concept to me. When I first tasted it, I thought, “This is the best salmon chowder I’ve ever eaten.” We think you’ll agree.
This smoked salmon chowder is made with Cape Cleare Fishery smoked salmon. Cape Cleare is a fishing boat based in Port Townsend, Washington, that fishes the waters of Alaska. Their products area available at specialty markets around Port Townsend and at the Port Townsend farmer’s markets. You can substitute Cape Cleare smoked salmon any good quality smoked salmon. — BH
This delicious recipe is courtesy of Chef Tim Tocatlian, T’s Restaurant, Pt Townsend, WA
Olive oil to cover bottom of pan
1 Tbs. Small onion, diced
1 Tbs.. Small shallot, diced
2 tsp. garlic, diced
1 Tbs. leek diced
½ head roasted fennel, finely chopped
8 oz. Cape Cleare Smoked Salmon, broken into bite-size pieces
1 quart heavy cream
1 Tbs.. freshly squeezed lemon juice
1/3 cup white wine (chardonnay)
In a sauté pan with the olive oil, sweat the onions, shallots and garlic until soft.
Add leeks, fennel and salmon. DO NOT BROWN!
Deglaze the pan with wine, and then reduce.
Add cream and lemon juice, bring to a boil and serve immediately