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Author Notes: Inspired by a New York Times article on lox chowder, this is a Manhattan-style chowder with a little extra New York in it: smoked salmon, capers, and horseradish. For an extra twist, serve it San Francisco-style in sourdough bread bowls. —ieatthepeach
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium green bell pepper, seeded and diced
- 2 medium carrots, diced
- 2 large celery stalks, diced
- 1 pound red potatoes, diced
- 2-3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon crushed red chili flakes, or to taste
- 1 cup dry white wine
- 1 28 oz can crushed tomatoes
- 1 quart seafood stock or vegetable broth
- 1 bay leaf
- 4 ounces lox (smoked salmon), flaked with a fork
- 1 tablespoon drained capers
- 3/4 teaspoon prepared horseradish, or to taste
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- Heat olive oil in a stockpot or Dutch oven over medium-high heat. Add onion, bell pepper, carrot, celery, potatoes, and a pinch of salt, and sweat for about 5 minutes, or until the onion is translucent and the vegetables are starting to soften. Add garlic, oregano, dill, and crushed red chili, and cook for another 30 seconds to a minute, or until the garlic is fragrant.
- Add white wine, tomatoes, stock or broth, and bay leaf, and bring to a boil. Reduce heat to medium- low and simmer, uncovered, for 20-25 minutes, or until the potatoes are tender. (At this point, the soup can be transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 4 months.)
- Adjust the heat so that the soup is simmering but not boiling. Stir in lox, capers and horseradish. Season with salt and pepper, then remove from the heat and ladle into bowls. Serve with lemon wedges to squeeze into the soup.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup