Best 2 Whiskey Smoked Salmon Chowder Recipes

Indulge in a symphony of flavors with our Whiskey Smoked Salmon Chowder, a culinary masterpiece that tantalizes your taste buds. Crafted with the finest ingredients, this chowder is a harmonious blend of smoky whiskey, succulent salmon, and a creamy, velvety broth. Each spoonful promises a delightful journey through a landscape of textures and flavors, leaving you utterly satisfied. Our article offers a collection of carefully curated recipes, each providing a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to every palate and skill level. Dive into a culinary adventure and discover the perfect Whiskey Smoked Salmon Chowder recipe to warm your soul and create lasting memories around the dinner table.

Here are our top 2 tried and tested recipes!

MIMI'S SMOKED SALMON CHOWDER

Mimi's Smoked Salmon Chowder image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h40m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g

SMOKED SALMON CHOWDER

Smoked Salmon Chowder image

This chowder absolutely pops with flavor! It's balanced, yet intense.

Provided by Jordan Riggs

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
5 green onions, finely chopped
⅓ cup chopped fresh parsley
½ cup water
6 cups fish stock
salt to taste
1 ½ tablespoons ground black pepper
1 ½ tablespoons dried dill weed
8 red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
¾ cup white wine
¼ cup lemon juice
1 ½ pounds flaked or chopped smoked salmon
1 ½ cups frozen corn kernels

Steps:

Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g

Tips:

Use high-quality salmon. Fresh, wild-caught salmon is best, but frozen salmon can also be used if it is thawed properly.
Smoke the salmon yourself. This will give you the best flavor and control over the smoking process. If you don't have a smoker, you can also purchase smoked salmon from a reputable source.
Use a good quality whiskey. A smoky, peaty whiskey will add depth of flavor to the chowder. However, you can use any whiskey that you like.
Don't overcrowd the pan when cooking the salmon. This will prevent the salmon from cooking evenly.
Cook the salmon until it is just cooked through. Overcooked salmon will be dry and tough.
Add the vegetables to the chowder in stages. This will help to prevent them from becoming overcooked.
Simmer the chowder for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the chowder hot, garnished with fresh herbs and a drizzle of whiskey.

Conclusion:

Whiskey smoked salmon chowder is a delicious and hearty dish that is perfect for a cold winter day. The combination of smoky salmon, creamy chowder, and aromatic whiskey creates a truly unique and flavorful soup. This chowder is sure to impress your family and friends, and it is also a great way to use up leftover smoked salmon.