Smoked Salmon Chowder

Vicki Butts (lazyme)

By
@lazyme5909

For centuries, salmon has been smoked in Ireland using time-honored techniques that capture and enhance the flavor and texture of this great fish. From "The New Irish Table" by Margaret M. Johnson.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
unsalted butter
1
onion, chopped
1 clove
garlic, peeled, minced
4 oz
mushrooms, cleaned, chopped
2 Tbsp
fresh flat-leaf parsley, chopped
4 oz
smoked salmon, chopped
ground white pepper, to taste
1/4 c
all-purpose flour
2 c
fish stock, or bottled clam juice
1/2 c
half and half
creme fraiche for garnish, optional
4
dill sprigs, for garnish

Directions Step-By-Step

1
In a medium saucepan, melt the butter over medium heat.
2
Add the onion, garlic, mushrooms and parsley.
3
Cook for 2 to 3 minutes, or until the vegetables are tender.
4
Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
5
Remove the pan from the heat and stir in the flour.
6
Gradually stir in the fish stock or clam juice.
7
Return the pan to medium heat and bring to a boil.
8
Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
9
Stir in the half-and-half.
10
To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
11
174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Irish
Other Tag: Quick & Easy