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