Remember that smoked salmon I pulled out of the freezer to make the twice-baked smoked salmon potatoes? I didn’t use it all for the potatoes, so I used the rest to make this smoked salmon chowder. It’s pretty rich and creamy — perfect for the cold season ahead. The bacon and smoked salmon add depth for full-bodied flavor.
Ingredients:
- 4 slices bacon
- 2 c. okra, thinly sliced and divided
- 2 tbsp olive oil
- 2 garlic cloves, peeled
- 2 leeks, chopped (makes about 4 c.)
- 2 tsp salt, divided
- 1 c. mushrooms, chopped (I used a mixture of oyster, cremini and shiitake)
- 4 c. chicken stock
- 4 c. new potatoes, chopped (about 8 potatoes)
- 1.5 c. smoked salmon, shredded
- 3 c. heavy cream
- Leaves from 4 sprigs fresh thyme, divided
- black pepper to taste
Instructions:
- Preheat the oven to 400°.
- Spread the okra in a thin layer on a sheet pan and drizzle with olive oil and 1/2 tsp. of salt. Bake for about 20 minutes or until it begins to brown. (Be sure to watch — it burns quickly once it begins to get color.) Set aside and pull out a handful to reserve for garnish.
- Cook the bacon over medium heat until crispy. Remove from pan, blot on paper towel and chop. Reserve the bacon drippings.
- Add bacon grease and leeks to heavy stockpot over medium heat. Soften the leeks and add garlic, mushrooms and 1/2 tsp salt and cook for about another 2 minutes.
- Add the chicken stock, potatoes, salmon and okra to the pot. Simmer over medium heat for about 20-30 minutes, or until potatoes are just soft.
- Add the cream, thyme (reserving some for garnish), black pepper to taste and remaining teaspoon of salt and gently simmer (don’t boil) for another 20 minutes.
- Allow to cool slightly and ladle into bowls. Garnish with additional roasted okra and fresh thyme.