- 8 cups (1.9 litre) chicken, fish or vegetable stock
- 1 cup of flour
- 1 cup onion, finely diced
- 8 oz (226 gr) smoked salmon (Alaska Smokehouse or SeaChange)
- 2 Tbsp butter
- 4 medium potatoes, cooked and cut in bite sized chunks
- 1 cup (473 ml) milk
- 1 cup (473 ml) light cream
- salt and pepper to taste
Pour stock in a large saucepan and heat on medium-low until it reaches a gentle simmer.
In a separate large pan, melt the butter and sauté diced onions until they are translucent. Sprinkle flour over the onions and stir continuously for 5 minutes until golden in colour.
Increase heat on stock to medium-high, and with a wire whisk, add onion mixture to the liquid. Stir constantly, breaking up any lumps that form. Add smoked salmon and stir. Add potato chunks, milk, cream, and salt and pepper to taste, and continue stirring. Decrease heat to medium-low, and allow to simmer for about 10 minutes, stirring frequently to avoid burning or sticking.
Makes four servings alongside a caesar or tossed green salad.
Pair with a full bodied Chardonnay or dry Rosé.
For fun, you can serve it in bread bowls with the centres scooped out. If you phone a day or so ahead, East City Bakery can bake you custom bread bowls perfect for hearty chowder or stew.
Recipe from Alaska Smokehouse