Mimi's Smoked Salmon Chowder
How long do you bake salmon.
Recipe Summary Mimi's Smoked Salmon Chowder
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.Ingredients | How Long Can You Keep Smoked Salmon In The Fridge Once Opened2 tablespoons butter1 tablespoon olive oil1 cup chopped onion2 cloves garlic, chopped½ cup chopped celery½ cup all-purpose flour6 cups chicken broth or vegetable broth1 pound potatoes - peeled and cubed1 teaspoon dried dill weed1 teaspoon dried tarragon1 teaspoon dried thyme½ teaspoon paprika8 ounces smoked salmon, cut into 1/2 inch pieces¼ cup white wine1 tablespoon fresh lemon juice¼ teaspoon hot sauce1 teaspoon salt1 teaspoon fresh-ground black pepper1 cup half and halfDirectionsIn a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.Info | How Long Can You Keep Smoked Salmon In The Fridge Once Openedprep:
35 mins
cook:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
TAG : Mimi's Smoked Salmon ChowderSoups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes,