Smokehouse Recipes

Smoked Salmon Chowder

Written By: Smokehouse Products

  • 2 cups smoked salmon
  • 7 medium red potatoes
  • 1 medium onion (diced)
  • 5 stalks celery (diced)
  • 1 small carrot (grated)
  • 5 slices bacon (diced)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 pint half and half (adjust to taste)
  • 1-1/2 quarts water (adjust to taste)
  • Smokehouse Products Poultry Seasoning to taste
  • Salt to taste
  • Pepper to taste
  • Parsley to taste
Boil potatoes with the skin on. Cool, peel, and dice into bite sized pieces. Set aside. In skillet, brown bacon, onion, celery, carrots, and butter. Cook until vegetables soften. Place on simmer. Boil water and add Smokehouse Products Poultry Seasoning to taste (this is the base of your chowder). In a small mixing bowl add 1/4 cup flour and small amounts of water and mix with a whip until all lumps are removed and you have a soft paste mixture. Whip this mixture into your boiling water... you will want the consistency to become like a thick gravy. Be very careful not to scorch this mixture. Remove from heat and add diced potatoes, vegetables and smoked salmon... Mix. Add cream. Sprinkle with parsley and add salt and pepper to taste. Remove from the stove and place in crock pot and simmer on low for 2 hours.

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