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Lunch

Summer Smoked-Salmon Chowder

Our one-pot chowder is packed with sweet corn, zucchini, and pieces of hot-smoked salmon.

Ingredients :

    2 tablespoons unsalted butter
    1 onion, finely chopped
    1 celery stalk, finely chopped
    1 carrot, peeled and finely chopped
    Kosher salt and freshly ground pepper
    1 pound baby potatoes, scrubbed and cut into ¼-inch rounds
    2 cups low-sodium chicken broth
    2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
    1 zucchini, halved lengthwise and cut crosswise into ¼-inch pieces
    ½ cup heavy cream
    4 ounces hot-smoked salmon, skin removed, cut into ½-inch pieces
    Oyster crackers, for serving

Direction :

    Cook onion, celery, and carrot:
    Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes.
    Add potatoes and broth:
    Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes.
    Add corn and zucchini:
    Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes.
    Stir in cream and fish off heat, and serve:
    Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.