Mimi's Smoked Salmon Chowder |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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All it needs is a loaf of hot bread and a nice green salad. Yum! Update: 06/10/2008 when posting the recipe I did it the way i found it but after making it, I chose not to include the tarragon (personal preference) dislike anise! Also used a little less butter and increased the broth by 1/4-1/2 cup. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves, chopped |
1/2 cup chopped celery |
1/2 cup all-purpose flour |
6 cups low sodium chicken broth or 6 cups low sodium vegetable broth |
1 lb potato, 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 (not the bottled kind) |
1/4 teaspoon hot sauce (tabasco) |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 cup half-and-half |
Directions:
1. In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery.
2. Cook 8 to 10 minutes, or until the onions are transparent.
3. Sprinkle flour over the mixture and stir well to make a dry roux.
4. Gradually add the chicken broth and stir until slightly thickened.
5. Stir in the potatoes, dill, tarragon, thyme, and paprika.
6. Reduce heat to medium, cover, and simmer for 15 minutes.
7. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper.
8. Simmer over low heat, uncovered for 10 minutes.
9. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally.
10. Do not let the chowder boil after adding the half-and-half.
11. Serve immediately and nice and hot!
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