Smoked Salmon Chowder With Dried Cherries |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Learned this soup during a cooking class at a NMC Culinary Center. It is to die for... Side note... you can substitute bacon for salt pork if none is available. Ingredients:
1/4 lb salt pork (ground) |
2 medium onions, peeled and medium dice |
3 carrots, peeled and medium dice |
3 stalks celery, medium dice |
2 cups chicken stock |
2 tablespoons tomato paste |
3 cups milk |
1 cup dried cherries |
3 -4 large russet potatoes, peeled and medium dice |
1 cup heavy cream |
1 cup frozen corn, thawed |
8 ounces smoked salmon, flaked |
2 teaspoons dried thyme |
1 1/2 tablespoons chopped fresh chives |
Directions:
1. Heat a large heavy bottom pot over medium/high heat.
2. Add the bacon or salt pork and stir until it renders and begins to brown.
3. Add the onion, carrot, and celery and saute until the vegetables start to soften, about 3 minutes.
4. Add the stock, tomato paste and milk and bring to a simmer.
5. Add the cherries, potatoes, cream and corn and simmer for about 15 minutes - be careful not to let it boil!
6. Add the salmon and thyme and simmer for about 15 minutes more.
7. Garnish with the chives and taste and adjust the seasoning with salt and white pepper.
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