Creative Culinary Solutions

Smoked Salmon & Dill Chowder

Name: Smoked Salmon & Dill Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 L (approximately 40 servings of 250 mL each)
Ingredients: 620 g of LUDA Seafood Chowder Base Base for Seafood Chowder800 g of leeks, sliced1 kg of shrimp, peeled1 kg of potatoes, diced500 g of celery, diced800 g of onions, diced10 g of dill (fresh or dried)4 L of water6 L of milk30 mL of lemon juice50 g of butter5 g of black pepper

Serving suggestion: Serve as a premium entrée soup with fresh herbs on top.

Difficulty:	10/20
Yield serving:	10 L (approximately 40 servings of 250 mL each)
Preparation time:	20 minutes
Cooking time:	40 minutes

Difficulty

10/20

Yield serving

10 L (approximately 40 servings of 250 mL each)

Preparation time

20 minutes

Cooking time

40 minutes

Ingredients

620 g of LUDA Seafood Chowder Base Base for Seafood Chowder
800 g of leeks, sliced
1 kg of shrimp, peeled
1 kg of potatoes, diced
500 g of celery, diced
800 g of onions, diced
10 g of dill (fresh or dried)
4 L of water
6 L of milk
30 mL of lemon juice
50 g of butter
5 g of black pepper

Preparation

In a large pot, melt butter over medium heat
Sauté leeks, onions, celery, and potatoes in butter until softened, approximately 8–10 minutes
In a separate container, whisk LUDA seafood chowder base into milk and water until smooth, ensuring no lumps remain
Bring to a boil while stirring continuously
Reduce heat and simmer 3 minutes until thickened
Add sautéed vegetables and simmer 10–15 minutes until potatoes are tender
Stir in flaked smoked salmon and dill gently
Finish with lemon juice and black pepper
Simmer gently for 5 minutes (do not boil after adding salmon to maintain delicate texture)
Adjust seasoning if needed
Maintain warm over low heat for service