I think this might be my favorite thing to make … Smoked Salmon Chowder
! I am having so much fun making this, maybe because I just can’t wait to eat it!
I am also really excited for the Throwdown with Bobby Flay show on Food Network tonight at 8:30 PM ET/PT. Bobby Flay and his awesome team were in Seattle a few months ago filming the show with Dan Bugge and Chef Chester Gerl aka “Chet” of Matt’s in the Market
So in honor of everyone that was part of making such a great day and show I decided to make
Smoked Salmon Chowder, Gluten Free and Dairy Free!
2 3/4 lbs of Smoked Salmon –
3 oz prosciutto – Columbus – Gluten Free
4 cups Turtle Mountain Coconut Milk – Unsweetened – Carton
1 can Organic Coconut Milk – this adds the extra creamy and richness
32 oz Organic Vegetable broth – low sodium
2 lbs Yukon Gold Potatoes – cubed
1 lb carrots – diced
1 lb celery – diced
1 large yellow onion – diced
1 bag frozen organic yellow corn – adds texture, crunch
1 can of organic creamed corn – adds extra thickening
4 tsp condensed lemongrass
1 Tbl crushed garlic
1 Tbl black pepper
1 tsp dill
1 Tbl Italian seasoning
4 Tbl Old Bay Seasoning
Saute the onions, carrots, celery in a dutch oven with olive oil.
Add the prosciutto and continue to saute … if you want to make it Vegan leave it out.
Add the Yukon Gold potatoes, lemongrass, Old Bay seasoning, Italian seasoning, dried dill, fresh ground black pepper, vegetable broth and simmer for 30 – 45 minutes until the potatoes are tender.
Scoop out about 2 cups into a heat safe bowl and use a ricer to mush the chowder to create a natural thickener from the potato starch. When all of the contents are riced add it back to the pot on the stove and continue to simmer.
Add the Turtle Mountain Coconut milk, the canned coconut milk, creamed corn, frozen corn and simmer for about 5 minutes. Break up the smoked salmon into medium bite size pieces and add it to the pot, simmer for 15 minutes. Remove from heat and let cool for 5 minutes before serving.
I hope you get to try this soon with family and friends for a celebration. It really is a great way to warm up any day and satisfy the heartiest of appetites. Thank you to everyone at the Food Network and the Seattle Foodies that were part of the show. We had such a great time and it was really great to see all that goes into making a Food Network show up close and personal.
Everyone at Food Network was wonderful!
Congrats to Dan and Chet for a great show … tune into the Food Network tonight to see who wins –