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Scandinavian Style Smoked Salmon Chowder

Scandinavian Style Smoked Salmon Chowder

The taste is familiar yet somehow completely new. This gorgeous Scandinavian Style Smoked Salmon Chowder is everything you want a chowder to be. It’s slightly creamy, infused with aromatics, potatoes, spices and smoked salmon.

I have to admit, this chowder is a tasty change to the chowder I usually prepare. Although many of the ingredients are similar, Scandinavian cuisine includes an abundance  of fresh dill and allspice in their recipes.

Scandinavian cuisine has always intrigued me. Ever since my dear friend, Maria, gave me her Aunt Dagmar’s Swedish Meatballs recipe, I’ve been hooked. Those tender and tasty gravy drenched meatballs are on a regular menu rotation in my house during the fall and winter months.

When I planned to make my smoked salmon chowder for dinner this week I remembered reading about the Finnish Salmon Chowder called “Lohikeitto”, pronounced LOWHEE – KAY – TOE. A dish commonly found in Nordic countries but often varying in ingredients. Some say milk should be used rather than cream. But I’m a cream kind of gal so I used cream. 🙂

Scandinavian Style Smoked Salmon Chowder // Karista's Kitchen

Scandinavian Style Smoked Salmon Chowder is so simple to prepare and can be ready in about 30 minutes. I used 1 large leek and included one garlic clove minced for a smidgen of extra flavor. After sautéing the leeks and garlic, I added the cubed yellow potatoes and one carrot that I sliced into rounds.

Instead of fish or seafood stock, which is traditional, I used vegetable broth. Traditional recipes typically use a quick homemade fish or seafood stock. But since I didn’t have any shellfish shells or fish bones, rather than buy fish stock I just used what I had on hand.

I adore vegetable broth in the place of seafood stock. I do this often as some store-bought seafood stock is too fishy for me. You’d think I wouldn’t mind a fishy seafood stock if I’m eating a seafood stew or soup. But somehow when the broth is too fishy, it overpowers the actual fish in the soup or stew. Leaving me with fish flavors on my palate instead of all the beautiful ingredients combined. However, vegetable broth isn’t terribly overpowering in flavor and works well with most seafood soup and stew recipes. I’m not saying don’t use seafood stock. But if you can’t make your own and you don’t like a packaged brand, use vegetable broth as a tasty alternative.

Once the potatoes and carrots were soft I added the cream, chopped fresh dill, allspice and smoked salmon. I let the soup come to a slow boil and then I let it simmer for about 5-10 minutes. After seasoning to taste with salt and pepper, I ladled it into our bowls and topped it with more fresh chopped dill.

This Scandinavian Style Smoked Salmon Chowder is such a treat to the taste buds. We loved it so much I’m making it again next week. 🙂

Delicious Wishes and Loads of Love,

Karista

Scandinavian Style Smoked Salmon Chowder

Serving Size: 4

Scandinavian Style Smoked Salmon Chowder

Ingredients

  • 3 tablespoons butter
  • 1 large leek (or 2 small leeks) finely diced (white and light green parts only)
  • 1 clove garlic, minced
  • 3/4-1lb potatoes, cut into bite size cubes
  • 1 large carrot sliced into 1/4-1/2 inch rounds
  • Enough vegetable broth to cover the potatoes (about 3 cups)
  • 1 bay leaf (optional)
  • 1 cup heavy cream
  • 1/2 teaspoon allspice
  • 10-12 ounces smoked salmon, shredded or diced (not the lox)
  • 1 bunch of fresh dill, chopped
  • Salt and freshly cracked black pepper to taste

Instructions

  • In a soup pot over medium heat add the butter. When the butter has melted, add the leeks. Cook the leeks until they are soft and wilted.
  • Then add the garlic and cook one minute longer.
  • Stir in the potatoes, carrot slices, bay leaf and vegetable broth. Bring to a boil and then turn it down to a simmer and let it cook until the potatoes and carrots are soft. About 10-15 minutes.
  • Once the potatoes are soft, stir in the heavy cream, allspice, smoked salmon and about 3/4 of the chopped dill.
  • Let the chowder simmer for another 5-10 minutes. The starch from the potatoes combined with the heavy cream will allow the broth to thicken. It's not a super thick broth but it will be creamy.
  • Season to taste with salt and freshly cracked black pepper.
  • Serve with sprigs of dill for a garnish and some warm crusty bread for dunking.
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