Out of town friends called early one morning to say that they would be dropping by around noon on their way to Portland! Oh, my goodness! We frantically tidied up the house, our motto being "everything in its place and a place for everything," not allowing ourselves to breathe a sigh of relief until all appeared spic and span!
Then, the big decision: what to serve for lunch. Of course, our savory Smoked Salmon Chowder was a convenient choice, thanks to the mushroom shelf in our pantry and vacuum-packed bags of smoked salmon in the freezer.
What a great decision this turned out to be! Per usual, we and our guests virtually licked our soup bowls clean, while unanimously declaring the chowder to have been a scrumptious lunch choice.
Why wait until guests to descend upon your home to make the chowder? How appropriate it would be to treat yourself to a bowl of Smoked Salmon Chowder during this month of May, named in homage to Maia, the Roman's earth goddess of plant growth.
Our Smoked Salmon Chowder was especially appreciated
earlier this year when 5 1/2 inches of snow fell overnight,
blanketing the refuge! This early morning visitor
seemed puzzled by the change in the landscape.
Our Own Smoked Salmon Chowder with Dried Mushrooms
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/4 cup dehydrated mushrooms, rehydrated in ¼ cup white wine
14 ounces peeled, chopped, red and/or Yukon Gold potatoes
1 teaspoon dried thyme
1 ½ cups chicken broth
1 cup milk
½ tablespoon flour
½ cup cream
4-6 ounces smoked salmon, diced
Green onions or chives, chopped, optional
- Melt butter in large sauce pan over medium heat. Add the onions, carrots, and celery. Sauté until fragrant and soft.
- Remove mushrooms from white wine and set aside.
- Add the white wine to the pan and deglaze.
- Add the reserved mushrooms, potatoes, thyme and chicken broth to the pan. Simmer until potatoes are tender.
- Whisk flour into the milk, add to sauce pan and simmer 10 minutes. Add cream to pan and bring mixture back to a simmer.
- Add smoked salmon to chowder just before serving.
- If desired, sprinkle individual servings with chopped green onions or chives.