smoked salmon chowder
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons unsalted butter
- 1 - onion, chopped
- 1 clove garlic, peeled, minced
- 4 ounces mushrooms, cleaned, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 4 ounces smoked salmon, chopped
- - ground white pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups fish stock, or bottled clam juice
- 1/2 cup half and half
- - creme fraiche for garnish, optional
- 4 - dill sprigs, for garnish
How To Make smoked salmon chowder
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Step 1In a medium saucepan, melt the butter over medium heat.
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Step 2Add the onion, garlic, mushrooms and parsley.
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Step 3Cook for 2 to 3 minutes, or until the vegetables are tender.
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Step 4Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
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Step 5Remove the pan from the heat and stir in the flour.
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Step 6Gradually stir in the fish stock or clam juice.
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Step 7Return the pan to medium heat and bring to a boil.
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Step 8Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
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Step 9Stir in the half-and-half.
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Step 10To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
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Step 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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