To continue on in my"use it up" approach to cooking that package of lox (smoked salmon) was just sitting in the refrigerator not being pursued. It is not that we don't like it; we most certainly do. It is that, thankfully, the refrigerator and cupboard are full and there is always something delicious to make.
I decided, it was the turn of the smoked salmon to be created with. Actually, Cooking Light did the creating. I was more like a sub-contractor, doing the detail work to make it better. I added the red bell pepper and spinach to the mix and used sour cream instead of whipping cream. I also did not use butter and only used olive oil. We have lots of chives in the garden so that became part of this soup. Whatever I did and whatever the recipe said, the results were astounding. My husband who has been for stopping soup until next Fall, could not stop raving.
Smoked Salmon Chowder (adapted from Cooking Light)
1 tablespoon oil
2 medium potatoes, peeled and diced into 1/2" pieces
1 large onion, diced small
1 carrots, diced
1 tomato, chopped
1 red bell pepper, chopped
1/2 cup celery, thinly sliced
1 cup water
3/4 teaspoon dried thyme
1 cup milk
1 cup sour cream
1 cup vegetable broth (salt-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped smoked salmon
2 cups spinach, cut up
1 tablespoon fresh chives
1 teaspoon onion powder
1/2 teaspoon minced garlic
Heat oil in slow cooker. Add vegetables and leave on high for 30 minutes. (except spinach)
Sprinkle with salt and black pepper and saute for a few minutes until the vegetables begin to soften. Add the , potatoes, broth, and water.
Leave on high for another 30 minutes and lower to warm setting. Cook for 2 hours. Add milk and sour cream, chives, garlic and onion powder.
Taste and make any necessary additions of the seasoning. Add the smoked salmon and the spinach and turn to high for 20 minutes.
* This is in the latest Cooking Light and not yet online. There are changes in this recipe from the original.
Eat and enjoy.
Linked to Waste Not Want Not Wednesday Full Plate Thursday Foodie Friday