We have a pretty good routine around here, especially when it comes to mornings. Most of that routine happens when I’m still hemming and hawing about getting out of bed (and not actually getting out of bed at all). During that time, Derek brings me orange juice. Then he’ll bring me tea. Then I’ll hear him making eggs, and know it’s about time I get myself up and ready for breakfast!
For the last few months, at least, we’ve been eating our eggs with avocado and salmon — either the smoked flakey kind (like in this recipe) or lox. It’s definitely become a habit! Other than going out for sushi every once in a while (which I wish was 3x per day), we rarely cook fish at home — so eating salmon gives us some fish in our daily lives! Both of us would LOVE to live on fish (read: ahi poke), but we just don’t buy it in a way to eat it for dinner often.
This dish changed all of that! This chowder is not for the faint-hearted: I recommend not eating it in warm weather. This soup is warm, hearty, and full of salmon! Perfect for winter. Perfect for warming up!
This chowder was born of my lack of forward planning, and a result of what I had in the fridge: broccoli, leftover rice, and salmon. Among other things. Throw it all together, and 30 minutes later you have dinner ready to go!
Smoked Salmon Chowder
2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 celery stocks, chopped
2 cups broccoli florets
2 cups cooked wild rice
2 cups vegetable broth
2 Tbsp tomato paste
2 cups milk
8 ounces smoked salmon, flaked, plus more for garnish
1/2 cup heavy cream
1 tsp salt
1 tsp freshly ground black pepper
2 Tbsp green onion, chopped
oyster crackers for serving
In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 5 minutes — onions should be turning translucent. Add the celery and broccoli, and cook for another 5 minutes. Add the rice and broth, and let simmer for 15 minutes. Stir in the tomato paste, milk, and salmon, then bring back to a low simmer. Slowly stir in the cream.
Season with salt and pepper, top with green onions and more salmon if desired. Serve with oyster crackers.1