Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
The Pacific NW is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Pacific NW Smoked Salmon Chowder.
A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.
Pacific NW Smoked Salmon Chowder
- 3 tbsp butter
- ⅓ cup flour
- ½ cup celery diced
- ½ cup shallot diced
- ½ cup red bell pepper diced
- ½ cup white cooking wine
- 1 ½ cups red and white baby potatoes sliced in rounds
- 6 cups chicken broth
- ½ lb smoked salmon roughly broken into pieces
- 1 cup corn
- 1 cup cream
- 2 tsp tarragon dried
- 1 tsp paprika
- salt and pepper to taste
- Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
- Add white cooking wine and cook another 1-2 minutes.
- Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
- Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
- Immediately stir roux into chowder mixture, stirring until combined.
- Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
- Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.