Currently obsessed with hot smoked salmon – why didn’t I know this existed before! This photo was taken on the first day, it’s not quite thick and chunky enough. The second day I reheated it and added in cornstarch and flour and it was much better, chowder-like!
Ingredients
- 3-4 tablespoons butter
- 1 onion, chopped (about 2 cups)
- 5 carrots, peeled and diced (about 2 cups)
- 3 celery stalks, sliced into small pieces (about 2 cups)
- 1/2 cup vegetable broth
- 6-7 new potatoes, washed and diced
- 1 1/2 teaspoons dried thyme
- 4 cups broth (I used chicken broth but veg would work)
- 2 cups milk
- 1 tablespoon flour
- 1 cup cream
- 12-16 ounces smoked salmon
Directions
- Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the vegetable stock to deglaze the pan and get all those yummy browned bits up in the mix.
- Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan . Add 2 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. If it’s not thick enough add more flour or cornstarch.
- Add the cream and smoked salmon just before serving. Season with salt and pepper.
Credit: Pinch of Yum