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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I am a huge fan of chowders on a cold winter night and this is one of my favorites. I can't even tell you where this recipe comes from but I have been making it for years and it is awesome. Enjoy Ingredients:
1/4 cup margarine |
2 tablespoons bacon fat |
1 small white onion diced |
1/2 cup diced celery |
3/4 pound red potatoes scrubbed and diced |
1-1/2 teaspoons minced garlic |
3/4 teaspoon dried thyme |
1-1/2 teaspoons dried tarragon |
3/4 teaspoon dried dill weed |
1/2 cup all purpose flour |
1-1/2 teaspoons paprika |
7 cups fish stock |
6 ounces smoked salmon diced |
1 dried bay leaf |
1 tablespoon lemon juice |
1-1/2 teaspoons worcestershire sauce |
1/8 teaspoon tabasco sauce |
3/4 teaspoon freshly ground black pepper |
2 teaspoons salt |
1/4 cup dry white wine |
1 cup half-and-half |
1/4 cup chopped fresh parsley |
Directions:
1. In 4 quart pot melt margarine and bacon fat.
2. Sauté onion, celery, potatoes, garlic, thyme, tarragon and dill over medium heat.
3. When onions are translucent reduce heat and add flour and paprika blending well.
4. Stir in stock then add salmon, bay leaf, juice, Worcestershire, Tabasco, salt, pepper and wine.
5. Bring to a boil then reduce heat and simmer 20 minutes.
6. Remove from heat and stir in half-and-half and parsley.
7. Remove bay leaf before serving.
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