Smoked Salmon Chowder
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| 2 | tablespoons |
bacon drippings
|
*
|
| 1 | small |
onions
diced |
|
| ½ | cup |
celery
diced |
|
| ¾ | pound |
red skinned potatoes
diced |
|
| 1 ½ | teaspoons |
garlic
minced |
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 1 ½ | teaspoons |
tarragon leaves
dried |
|
| ¾ | teaspoon |
dill weed
dried |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
paprika
|
|
| 7 | cups |
fish stock
|
|
| 6 | ounces |
smoked salmon
diced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| ¾ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
white wine
or other white wine, chablis |
*
|
| 1 | cup |
light cream (half&half)
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 3E+1 | ml |
bacon drippings
|
*
|
| 1 | small |
onions
diced |
|
| 118 | ml |
celery
diced |
|
| 340.2 | g |
red skinned potatoes
diced |
|
| 7.5 | ml |
garlic
minced |
|
| 3.8 | ml |
thyme
dried |
*
|
| 7.5 | ml |
tarragon leaves
dried |
|
| 3.8 | ml |
dill weed
dried |
|
| 118 | ml |
all-purpose flour
|
|
| 7.5 | ml |
paprika
|
|
| 1.7 | l |
fish stock
|
|
| 173.4 | ml/g |
smoked salmon
diced |
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
lemon juice
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 3.8 | ml |
black pepper
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
white wine
or other white wine, chablis |
*
|
| 237 | ml |
light cream (half&half)
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a 4-quart pot over medium heat, melt margarine and bacon fat.
Sauté the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent.
Reduce heat and add the flour and paprika, blending well.
Stir in the fish stock.
Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, hot red pepper sauce, pepper, salt and wine.
Bring to a boil, reduce heat and simmer for 20 minutes.
Remove from heat, stir in half-and-half and parsley.
Serve.
