Mimi's Smoked Salmon Chowder
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Butter1 tbsp
Olive Oil1 cup
Onion (chopped)2 cloves
Garlic (chopped)1 cup
Celery (chopped)1 cup
All-Purpose Flour6 cups
Chicken Broth1 tsp
Tarragon (dried)1 tsp
Dried Thyme1 tsp
Paprika1 cup
White Wine1 tbsp
Lemon Juice (fresh)1 tsp
Hot Sauce1 tsp
SaltDirections:
1
In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery
2
Cook 8 to 10 minutes, or until the onions are transparent
3
Sprinkle flour over the mixture and stir well to make a dry roux
4
Gradually add the chicken broth and stir until slightly thickened
5
Stir in the potatoes, dill, tarragon, thyme, and paprika
6
Reduce heat to medium, cover, and simmer for 15 minutes
7
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper
8
Simmer over low heat, uncovered for 10 minutes
9
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally
10
Do not let the chowder boil after adding the half-and-half
11
Serve hot