Ingredientes para Smoked Salmon Chowder
- 8 ounces kippered smoked salmon
- 4 tablespoons butter
- 2 lbs potatoes
- White Onion
- Sliced Mushrooms
- 1 1/2 cups coarsely chopped carrots
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- Herbes De Provence
- 1/4 teaspoon ground cinnamon
- Sea salt to taste (add sparingly, if needed)
- Fresh Ground Black Pepper
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Cómo preparar Smoked Salmon Chowder
- Peel and cube 2 lbs potatoes into 1/2-inch pieces.
- Place potatoes in a large bowl and cover with cold water. Let soak for 10 minutes.
- Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat.
- Dice 1 medium onion and add to the melted butter. Sauté for 5-7 minutes, until softened and translucent.
- Drain the potatoes thoroughly.
- Add the drained potatoes to the pot with the onions.
- Cook for 5 minutes, stirring occasionally.
- Coarsely chop 1 1/2 cups carrots and 1 cup mushrooms. Add to the pot.
- Continue cooking, stirring occasionally, until vegetables are almost tender (about 8-10 minutes).
- Stir in 1/4 cup all-purpose flour and cook for 3-5 minutes, stirring constantly to prevent burning.
- Gradually whisk in 4 cups chicken broth until smooth.
- Bring to a low simmer.
- Stir in 1 (13.5 ounce) can full-fat coconut milk.
- Reduce heat to low.
- Add 8 ounces kippered smoked salmon, flaked.
- Stir in 1 teaspoon Herbs de Provence and 1/4 teaspoon ground cinnamon.
- Continue to simmer for 5-10 minutes, stirring occasionally, until heated through.
- Season with fresh ground black pepper to taste. **Important:** Taste the chowder before adding salt, as the salmon can be quite salty. Add sea salt only if needed.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
31g
Fat
79g
Carbs
10g
