Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Smoked Salmon Chowder

Hey friends,

Living in Seattle, smoked salmon is just part of life. One of my favorite ways to enjoy it is in a big bowl of chowder.

Smoked salmon gives this chowder an extra layer of saltiness and umami flavor With tender potatoes, sweet vegetables, fresh dill, and a little Parmesan, every bite feels balanced. It's creamy, smoky, and satisfying without feeling too heavy.

And while it may not technically be soup season, smoked salmon chowder has a place on the summer table here in the Pacific Northwest. The chowder is absolutely the star, but don't skip the cornbread biscuits! They're buttery, cheesy, and perfect for soaking up every last spoonful.

If you're looking for another recipe to add to your summer dinner rotation, join me for our upcoming American Lamb Kebab Platter class! Sign up and attend live, and you'll automatically be entered to win 5 pounds of American lamb stew meat. Hope to see you there!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Smoked Salmon Chowder:

• 3 tablespoons butter

• 1 cup yellow onion, diced

• 1 tablespoon garlic, minced

• 1/2 cup celery, diced

• 1/2 cup carrot, diced

• 1/2 cup red bell pepper, diced

• 2 cups Yukon gold potatoes, cubed

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 2 cups unsweetened almond milk

• 2 cups chicken or vegetable broth

• 1/2 cup Parmigiano Reggiano, grated

• 2 tablespoons fresh dill, chopped

• 8 ounces smoked salmon, flaked and bone-free

• Hot sauce (optional)

For the Cornbread Biscuits:

• 1 cup unsweetened almond milk

• 1 tablespoon white vinegar

• 1 1/2 cups all-purpose flour

• 1 1/2 cups yellow cornmeal (medium grind)

• 3 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 3/4 cup (1 1/2 sticks) unsalted butter, frozen

• 1 cup Parmigiano Reggiano, grated

• 1/3 cup chives, chopped

Upcoming Schedule

Thursday 7/30 at 4:00pm PT

American Lamb Kebab Platter (~50min)
Nothing says backyard grilling season quite like lamb on a skewer. Charred, smoky American lamb kebabs are the centerpiece of this family-style spread, surrounded by bright lemon rice, fresh salad, warm pita, and plenty of creamy sauces for scooping and swiping.

GIVEAWAY: American Lamb is giving away 5 lb. of cut stew meat to one lucky winner! To enter, sign up for the class below and attend live. One winner will be selected during the class. The lamb can be used to make our American Lamb Kebab Platter recipe or any of the other lamb recipes available on www.Americanlamb.com.

Chef instructor: Joel

For more recipes like this and free virtual cooking classes

Cook Better, Live Better