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FAIRSING VINEYARD | “Smoked Salmon Chowder”
By Chef Rebecca Clarke. A favorite among our Wine Club members and tasting room guests, this hearty Pacific Northwest chowder pairs well with our estate Chardonnay.
Smoked Salmon Chowder
- 1 stick butter (1/2 cup)
- 6 stalks celery diced
- 6 oz Chardonnay
- 16 oz seafood or fish stock
- 12 oz water
- 5 Yukon Gold potatoes diced
- 2.5 cups cream
- 1 tsp cayenne to taste
- 2 large onions diced
- 4 carrots diced
- 12 oz clam juice
- 5 cups whole milk
- 2.5 tbsp flour
- 2 tsp dried thyme, or 1 tbsp fresh
- 1 tsp salt
- 1.5 lbs hot smoked salmon shredded
Heat butter in large pot over medium high heat. Add onion, carrots and celery. Sauté until soft and starting to caramelize (or slightly brown). Add chardonnay to deglaze pan. Continue to cook until liquid is nearly evaporated.
Add seafood stock, clam juice, water and potatoes. Bring to a boil and lower heat to simmer. Simmer potatoes until fork tender. (Don’t overcook potatoes - they continue to cook once milk is added.) Add four cups milk reserving the fifth cup to whisk with the flour. Add flour mixture to thicken soup slightly. If a thicker chowder is preferred add more flour. For a “brothier” chowder, stick with measurements. Once chowder is bubbling add thyme, cayenne, salt and cream. Simmer 5-10 mins.
When ready to serve, add smoked salmon. Smoked salmon is salty. Avoid over-seasoning chowder before the addition of the salmon. Taste and season as preferred. Add parsley to garnish.
Serve warm with baguette or crackers and a glass of your favorite Fairsing Vineyard Chardonnay.