The Pacific Northwest is a land of bountiful seafood and lush forests. This unique chowder celebrates that abundance with creamy richness, the sweetness of smoked salmon candy, and the earthy goodness of foraged mushrooms. It’s a taste of the coast in every spoonful!
Ingredients:
- 4-6 ounces smoked salmon candy, flaked or roughly chopped
- 1/2 pound foraged mushrooms (chanterelle, hedgehog, morel, etc.), cleaned and sliced
- 1/2 cup diced yellow onion
- 1/4 cup diced celery
- 2-3 cloves garlic, minced
- 1 pound russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons fresh dill, minced, plus more for garnish
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- (2) 8-ounce bottles clam juice
- 1 cup heavy cream
Instructions:
- Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, celery, and garlic, cooking until softened, about 5 minutes.
- Cook Mushrooms: Add the mushrooms and cook until they begin to release their liquid and start to brown slightly, about 5 minutes more.
- Build the Creamy Base: Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the broth and clam juice until the mixture is smooth and slightly thickened. Bring to a simmer.
- Add Potatoes & Flavorings: Stir in the potatoes, dill, thyme, bay leaf, and smoked salmon candy. Season with salt and pepper. Simmer, partially covered, until the potatoes are tender, about 15-20 minutes.
- Finish with Cream: Stir in the heavy cream and cook until heated through. Adjust seasonings with salt and pepper as needed.
- Garnish and Serve: Remove the bay leaf. Ladle the chowder into bowls and garnish with a sprinkle of fresh dill. Enjoy!
Tips:
- If the chowder seems too thick, thin it out with a bit more broth or clam juice.
- For extra richness, substitute a small portion of the heavy cream with sour cream.
- Serve with crusty bread for dipping!
Notes on Foraging:
- If you’re not familiar with foraging for edible mushrooms, replace them with cultivated varieties available at your grocery store.
- Always consult a reliable guide and expert advice before consuming any wild mushrooms.