Mimi'S Smoked Salmon Chowder
This chef-curated Mimi'S Smoked Salmon Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 41g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 467 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Mimi'S Smoked Salmon Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mimi'S Smoked Salmon Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mimi'S Smoked Salmon Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 cup chopped celery
- 1/2 cup all-purpose flour
- 6 cups chicken broth or vegetable
- broth
- 1 pound potatoes - peeled and
- cubed
- 1 teaspoon dried dill weed
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 8 ounces smoked salmon, cut into
- 1/2 inch pieces
- 1/4 cup white wine
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon fresh-ground black
- pepper
- 1 cup half and half
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celeryStep 2: Technique & Execution
Cook 8 to 10 minutes, or until the onions are transparentStep 3: Technique & Execution
Sprinkle flour over the mixture and stir well to make a dry rouxStep 4: Technique & Execution
Gradually add the chicken broth and stir until slightly thickenedStep 5: Technique & Execution
Stir in the potatoes, dill, tarragon, thyme, and paprikaStep 6: Technique & Execution
Reduce heat to medium, cover, and simmer for 15 minutesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 467 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 41g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 23g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Mimi'S Smoked Salmon Chowder
This chef-curated Mimi'S Smoked Salmon Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery
Technique & Execution: Cook 8 to 10 minutes, or until the onions are transparent
Technique & Execution: Sprinkle flour over the mixture and stir well to make a dry roux
Technique & Execution: Gradually add the chicken broth and stir until slightly thickened
Technique & Execution: Stir in the potatoes, dill, tarragon, thyme, and paprika
Technique & Execution: Reduce heat to medium, cover, and simmer for 15 minutes
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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