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Serves
4 (doubles easily)
Author Notes
With a small piece of smoked salmon, you can create a delicious chowder! Add a crusty loaf of bread and a salad and you have a simple Northwest meal that’s fit for company. —Kath49
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Ingredients
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2
strips bacon
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1 teaspoon
fresh marjoram, minced (or 1/2 teaspoon dried)
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1
large clove garlic, minced
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1/2
large carrot, chopped
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1/2
large stalk celery, chopped
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1/2 cup
chopped onion
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1/2
of a (14.5-oz) can diced tomatoes (or 1 cup diced fresh tomatoes)
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1
can chicken broth, or 1 3/4 cups homemade
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2 cups
red potatoes, scrubbed and diced with skin on
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1 1/2 cups
whole milk
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4 - 6 ounces
smoked salmon, cut into small pieces and the bones and skin removed
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Salt, pepper, and Tabasco sauce to taste
Directions
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1. Cook the bacon i a large pot over medium-low heat until done. Remove the bacon from the pot. (You can add the bacon, crumbled, to the finished chowder if you want. I prefer to use it to top a salad.)
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2. Add the marjoram, garlic, chopped carrots, celery, and onions; cook, stirring often, for about 10 or 15 minutes until they are tender. Do not brown.
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3. Add the chicken broth and potatoes. Bring to a boil; cover and reduce heat so soup is simmering. Cook until the potatoes are tender, about 10 - 15 minutes.
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4. Add the tomatoes. (If using fresh tomatoes, cook for a couple of minutes before proceeding; otherwise, just stir in the canned tomatoes and then add the milk.)
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5. Add the milk and bring to a simmer while stirring.
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6. Add the smoked salmon and continue to simmer for 5 minutes.
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7. Season to taste with salt, pepper, and Tabasco sauce.
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