After you’ve cured, dried, fermented or smoked your favorite meats for days, hours, weeks or months, you want to make the most out of every single morsel. While charcuterie platters are all the rage, chances are you won’t be serving one every night for dinner.
But what to do with your leftover meats?
While technically the meats should last indefinitely, get creative this fall and add the rich, salty flavor of your charcuterie meat to a delicious soup or stew! As the weather begins to cool and the leaves begin to change, warm yourself up with your favorite soup. Turn your cured beef into a delicious beef stew, your venison jerky into a hearty chili or your smoked chicken into chicken noodle soup with a twist!
Here are some tips and tricks for turning your smoked salmon into a hearty seafood chowder!
Chowder is versatile. You can add any of your favorite vegetables and leave out the ones you don’t like!
Shred your smoked salmon into manageable, bite-sized pieces.
While chowder can be made on the stovetop, you can also throw all of these ingredients in a slow cooker if you’re pressed for time. Just put them on low before work in the morning, and come home to a hot and delicious meal.
Melt butter in your pot or slow cooker to saute the onions and celery before adding the other ingredients.
The milk and creamed corn will help moisten the salmon.