Name: Smoked Salmon and Celery Root Chowder
Total time: 40 min
Yield: Serves 4 to 6
Ingredients: 6 oz [170 g] boneless, skinless wild salmon, cut into bite-size chunks; 8 oz [225 g] red potato (1 large), unpeeled, cut into ¼-in [6-mm] pieces; 1 large celery root, peeled and cut into ¼-in [6-mm] pieces; 4 oz [115 g] cold smoked salmon, chopped; Freshly ground black pepper; 2 Tbsp chopped fresh Italian parsley; 1 cup [240 ml] craft lager beer; Sea salt; Pinch of cayenne pepper; 3 cups [720 ml] seafood broth or bottled clam juice; 3 cups [720 ml] milk; 1 Tbsp chopped fresh sage, or 1 tsp dried sage leaves; 5 Tbsp [50 g] all-purpose flour; 1 large yellow onion, finely chopped; 2 Tbsp extra-virgin olive oil; 1 bay leaf; 2 celery stalks, thinly sliced; 1 medium garlic clove, minced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
40 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

This is a much lighter chowder than the New England clam chowder. It’s more typical of Pacific Northwest chowders in that it includes wild smoked salmon and raw salmon chunks and a light broth of seafood broth, craft beer, and milk instead of cream. I use 2 percent milk, but whatever you have on hand will work. I love the way the fresh flavors of celery and celery root cut through the richness of the salmon.

This soup is best when served with