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Smoked Salmon and Celery Root Chowder
PAIR WITH
Pilot Biscuits
(PAGE 143)
Ba
(PAGE 153)
This is a much lighter chowder than the New England clam chowder on
page 85
. It’s more typical of Pacific Northwest chowders in that it includes wild smoked salmon and raw salmon chunks and a light broth of seafood broth, craft beer, and milk instead of cream. I use 2 percent milk, but whatever you have on hand will work. I love the way the fresh flavors of celery and celery root cut through the richness of the salmon
.
This soup is best when served with a fistful of yeasty, crunchy Pilot Biscuits
(page 143)
crumbled on top, but the presence of sage points to the ba
page 153
as well
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
3 cups [720 ml] milk
1 bay leaf
2 Tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
2 celery stalks, thinly sliced
1 medium garlic clove, minced
1 Tbsp chopped fresh sage, or 1 tsp dried sage leaves
5 Tbsp [50 g] all-purpose flour
3 cups [720 ml] seafood broth or bottled clam juice
1 cup [240 ml] craft lager beer
1 large celery root, peeled and cut into
1
/
4
-in [6-mm] pieces
8 oz [225 g] red potato (1 large), unpeeled, cut into
1
/
4
-in [6-mm] pieces
6 oz [170 g] boneless, skinless wild salmon, cut into bite-size chunks
4 oz [115 g] cold smoked salmon, chopped
Pinch of caye
Sea salt
Freshly ground black pepper
2 Tbsp chopped fresh Italian parsley
1.
Combine the milk and bay leaf in a large measuring cup or a microwave-safe bowl and microwave on high heat until hot, about 2 minutes.
(Alternatively, heat the milk and bay leaf in a small saucepan over low heat until hot, about 10 minutes.) Set aside and allow the bay leaf to steep in the milk while starting the soup.
2.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion and celery and cook, stirring occasionally, until the onion is translucent, about 8 minutes.
Add the garlic and sage and cook, stirring constantly, until fragrant, about 45 seconds.
Add the flour and stir constantly for 1 minute more.
3.
Discard the bay leaf in the milk.
Whisk the milk and seafood broth into the flour and onion mixture and bring to a simmer, stirring constantly.
Add the beer, celery root, and potato, and return to a gentle simmer.
Reduce the heat to low and simmer, stirring frequently, until the celery root and potato are tender and the soup has thickened, 10 minutes.
Watch the heat closely and reduce it
if necessary to prevent the soup from scorching on the bottom of the pot.
4.
Add the raw and smoked salmon and cook until the raw salmon is opaque in the center of the largest chunk, about 3 minutes.
Add the caye
5.
Ladle the chowder into soup bowls and sprinkle with the parsley.
Serve immediately.
GET AHEAD:
The soup, without the fish, can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 3 days, or in the freezer for up to 3 months. (See the Get Ahead note on page 85 for tips on regaining the correct texture.) To reheat, defrost the frozen soup overnight in the refrigerator, bring to a very gentle simmer, and then add the salmon.