Smoked Salmon Chowder
Vicki Butts (lazyme)5
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.
- 2 Tbsp
- unsalted butter
- 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
- dill sprigs, for garnish
How to Make Smoked Salmon Chowder
- 1In a medium saucepan, melt the butter over medium heat.
- 2Add the onion, garlic, mushrooms and parsley.
- 3Cook for 2 to 3 minutes, or until the vegetables are tender.
- 4Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
- 5Remove the pan from the heat and stir in the flour.
- 6Gradually stir in the fish stock or clam juice.
- 7Return the pan to medium heat and bring to a boil.
- 8Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
- 9Stir in the half-and-half.
- 10To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
- 11174 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
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