Smoked salmon chowder

Yield: 8 Servings

Measure Ingredient
\N \N Stephen Ceideburg
¼ cup Margarine
2 tablespoons Bacon fat
1 small Onion, diced
½ cup Diced celery
¾ pounds Red potatoes, diced (about 1 1/2 cups)
1½ teaspoon Minced garlic
¾ teaspoon Dried thyme
1½ teaspoon Dried tarragon
¾ teaspoon Dried dill weed
½ cup All-purpose flour
1½ teaspoon Paprika
7 cups Fish stock (see note)
6 ounces Smoked salmon, diced
1 \N Bay leaf
1 tablespoon Lemon juice
1½ teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce
¾ teaspoon Pepper
2 teaspoons Salt
¼ cup Chablis or other white wine
1 cup Half-and-half
¼ cup Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and bacon fat.

Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20 minutes.

Remove from heat, stir in half-and-half and parsley. Serve.

Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, ⅕/93.

Posted by Stephen Ceideburg

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