SoBo Smoked Salmon Chowder
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
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
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.