SoBo Smoked Salmon Chowder


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Why I Love This Recipe

By the time I had finally made my way to the SoBo food truck in Tofino, it was a legend. I had heard rave reviews from my friends and food bloggers alike. I had swooned over their cookbook (which I finally ended up buying last week), and I had read about them in papers in Calgary and Vancouver.

This has got to be the best chowder I have ever had, and of course, it is from the SoBo cookbook and food truck.


Ingredients You'll Need

Ingredients:
6 Tbsp canola oil
3 large yellow onions, diced medium
3 large carrots, diced medium
6 stalks celery, diced medium
1 lb potatoes, cubed medium
4 cups fish stock
2 Tbsp dried oregano (I use Mexican Oregano)
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp salt
½ cup roasted garlic
1 small roasted red bell pepper
3 cups whipping cream
1 lb smoked salmon, boneless and roughly chopped
One 7 oz can chipotle chilies in adobo sauce
1 lb fresh salmon, cut into bite-sized chunks
Fresh dill


Directions

Heat 4 Tbsp of the oil in a large, heavy-bottomed soup pot over medium heat and sauté about 3 cups of the onion (reserving 2 Tbsp) with the carrots and celery for 25minutes, or until tender.


Add the potatoes, stock,oregano, basil, thyme and salt and simmer uncovered for 20 minutes.


Use a food processor to puree the garlic and red pepper. Add to the soup, together with the cream and the smoked salmon.


Use a food processor to puree the chipotles. You only need 1 Tbsp for this recipe,but it makes sense to puree the entire can. Store the remainder in a sealed container in the fridge for 3 to 4 days.


Add the remaining 2 Tbsp oil to a medium-sized frying pan and heat over medium-high heat. Add the fresh salmon, the remaining 2 Tbsp onion and 1 Tbsp chipotle puree. Saute for 4 to 5 minutes then transfer to the soup pot.


Simmer for 5minutes or until the chowder is hot throughout. Garnish each bowl with a little dill.


Questions, Comments & Reviews


Sorry! One more suggestion: I planked the salmon (plunked hand-cut slabs from the whole fish) on pre-soaked cedar planks - you can use alder or even cherry - and used the smoked-bbq'd result pound-for-pound instead of fresh salmon plus smoked salmon in equal parts. Worked wonderfully, and easier to obtain when you have the whole fish in front of you. Also might be cost-saving rather than concerning yourself about fish stock or smoked-salmon purchased separately..

Great recipe! I'm pesco-vegan, (yeah, I know, I know) so I subbed Coconut Cream 1:1 for whipping-cream and it worked beautifully. I also made my own strong fish stock, which was time-consuming, but oh-so-rewarding, taste-wise. It also honours the fish you caught to use practically all of it (no guts) in creating this dish.


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