Smoked Alaska King Salmon Chowder

Directions

Preheat your oven to 400°F (200°C). Toss the baby potato halves with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until golden and tender.

In a large pot, sauté the chopped onion and minced garlic in a bit of olive oil until they become translucent.

Add the diced celery to the pot and continue to sauté for another 5 minutes.

Sprinkle the flour over the vegetables and stir to combine. Cook for an additional 2-3 minutes to remove the raw taste of the flour.

Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Add the roasted baby potatoes and flaked smoked salmon to the pot. Simmer for about 10-15 minutes until the vegetables are tender.

Pour in the milk and heavy cream, stirring to combine. Season with salt and pepper to taste. Continue to simmer for an additional 10 minutes.

Once the chowder is heated through and the flavors have melded, fold in fresh sweet basil leaves.

Ladle the smoked salmon chowder into bowls.

Garnish each serving with additional fresh sweet basil leaves, smoked salmon, bacon bits, and a sprinkle of fresh chopped chives.

Chive Oil:

In a blender or food processor, combine the chopped chives and extra-virgin olive oil.
Blend until the chives are finely pureed and the oil takes on a vibrant green color.
Strain the chive oil to separate the liquid from any solids. Add a pinch of salt and stir well.
Just before serving, drizzle a small amount of the freshly prepared chive oil over each bowl in an artistic pattern.

Serve the smoked salmon chowder with the delightful chive oil drizzle, fresh chopped chives, and enjoy the enhanced taste and visual appeal!

This final touch of fresh chopped chives adds an extra burst of onion flavor and a pop of color to the already flavorful and visually appealing smoked salmon chowder.