Canadian Classic: Smoked Salmon Chowder

How much chowder is too much chowder to consume in a 72 hour period?? Asking for a friend.

Over the holidays, Phillip and I traveled up to British Colombia to spend time with our good friends Tom and Tara. We ventured along the beautiful green coastline, saw a ton of wildlife and surfed the freezing cold waters of the Northern Pacific Ocean in Tofino. Over the 8 days we were there we consumed probably a gallon each of different types of chowder and one stood out above the rest!

In downtown Ucluelet, there is a restaurant called SoBo (where this recipe is from) and we had been told they had the best chowder of all time. We wandered downtown in the chilling rain to see they were closed for the holidays (cue Shawshank crying in the rain on our knees scene). We, most sadly, journeyed back to our AirBnB where what did we find but a cookbook…by SoBo…and in it? The recipe for THE CHOWDER! It was meant to be!

So, on the very last day of 2019; the four of us made the best chowder I have ever had in my life. It can be a little time consuming, (I added in parenthesis some time saving tips that helps in a pinch!) but it is 100% worth it. Get your warm chowder tummies ready because they’re about to be really happy.

SMOKED SALMON CHOWDER

| SERVES 6-8 | PREP TIME 1 HOUR |

INGREDIENTS:

6 Tbsp canola oil

3 large Yellow Onions, diced

3 large Carrots, diced

6 stalks Celery, diced

1 lb. Potatoes, cubed

4 cups Fish Stock (We replaced this with Seafood Broth, you could also use Vegetable Broth and I think that would be yummy!)

2 Tbsp Dried Oregano

1 Tbsp. Dried Thyme

1 Tbsp. Salt

1/2 cup Roasted Garlic (to save time you can use minced or fresh garlic and roast it in a shallow pan over high heat)

1 small Roasted Red Bell Pepper (slice thin and roast in the oven, then peel off the outer skin)

3 cups Heavy Whipping Cream

1 lb. Smoked Salmon, boneless and roughly chopped

1 7 oz. can Chipotle Chiles in adobo sauce

1 lb. Fresh Salmon, cut into bite sized pieces

1 Tbsp Fresh Dill

DIRECTIONS:

Heat 4 Tbsp of the oil in a large, heavy-bottomed soup pot over medium heat and sauté about 3 cups of the onion (reserving 2 Tbsp.) with the carrots and the celery for 25 min, or until tender. Add the potatoes, stock oregano, basil, thyme and salt and simmer uncovered for 20 min.

Use a food processor to puree the garlic and red pepper. Add to the soup, together with the cream and the smoked salmon.

Use a food processor  to pure the chipotles. You only need 1 Tbsp. for this recipe, but it makes sense to puree the entire can. Store the remainder in an airtight container in the fridge for 3-4 days.

Add the remaining 2 Tbsp. of oil to a medium-sized frying pan and heat over medium-high heat. Add the fresh salmon, the remaining 2 Tbsp. onion and 1 Tbsp. chipotle puree. Sauté for 4-5 minters then transfer to the soup pot. Simmer for 5 minutes or until the chowder is hot throughout. Garnish each bowl with a little dill.

**for an extra yummy addition add candied salmon in as part of the smoked salmon. Also, hollow out bread loaves for bread bowl to serve your chowder in!