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Smoked Salmon Chowder

Creamy smoked salmon chowder with tender potatoes, dill, and homemade croutons.

Serves 2Prep 10 minCook 30 minDifficulty mediumCuisine American

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−Servings: 2+

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Ingredients

• 1mini French roll
• 2 ozsautéed mirepoix
• ½ ozYukon gold potatoes
• 3 ozmascarpone
• ¼ ozhorseradish
• 3 ozpkg smoked salmon
• ⅛ ozfresh dill
• olive oil
• kosher salt & ground pepper
• all-purpose flour
• wire rack
• rimmed baking sheet
• medium pot

Instructions

1. Preheat oven to 350°F with a rack in the center. Thinly slice roll crosswise into ¼-inch thick rounds. Lightly brush both sides of each round with olive oil; season with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Bake on center oven rack until croutons are golden brown and crisp, 10–15 minutes.
2. Peel potato; cut into ½-inch pieces. In a medium pot, melt 2 tablespoons butter over medium heat. Add mirepoix and a pinch of salt. Cook, stirring occasionally, until vegetables are softened but not browned, 3–5 minutes.
3. Add 1 tablespoon flour and cook, stirring frequently, 1 minute. Gradually add 2 cups water, stirring frequently at first to prevent lumps. Add potatoes, reduce heat to medium-low; bring to a simmer over high heat.
4. Lower heat to medium-low and simmer chowder, stirring occasionally, until potatoes are tender and broth is lightly thickened, 15–20 minutes. Meanwhile, pick dill fronds from stems and finely chop half; discard stems.
5. Stir salmon into chowder and simmer until just cooked, about 1 minute. Remove from heat and stir in chopped dill. Season chowder to taste with salt and pepper if necessary. Serve chowder with croutons. Garnish with remaining dill. Enjoy!