Smoked salmon chowder
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Smoked salmon chowder
  Smoked    Salmon    Chowder    Soups    Fish  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56390. Report a problem with this recipe.
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      Title: Smoked salmon chowder
 Categories: Soups, Fish
      Yield: 8 Servings
           Stephen Ceideburg
    1/4 c  Margarine
      2 tb Bacon fat
      1 sm Onion, diced
    1/2 c  Diced celery
    3/4 lb Red potatoes, diced (about 1
           -1/2 cups)
  1 1/2 ts Minced garlic
    3/4 ts Dried thyme
  1 1/2 ts Dried tarragon
    3/4 ts Dried dill weed
    1/2 c  All-purpose flour
  1 1/2 ts Paprika
      7 c  Fish stock (see note)
      6 oz Smoked salmon, diced
      1    Bay leaf
      1 tb Lemon juice
  1 1/2 ts Worcestershire sauce
    1/8 ts Tabasco sauce
    3/4 ts Pepper
      2 ts Salt
    1/4 c  Chablis or other white wine
      1 c  Half-and-half
    1/4 c  Fresh chopped parsley
  In a 4-quart pot over medium heat, melt margarine and bacon fat.
  Saute 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, Tabasco sauce,
  pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20
  Remove from heat, stir in half-and-half and parsley. Serve.
  Note: Fish stock can be made following the directions in many basic
  cookbooks, or it can be purchased frozen from Pastaworks or other
  specialty food stores, or in packets of dried soup mix in the
  From Piccolo Mondo.
  From the Oregonian FOODday, 1/5/93.
  Posted by Stephen Ceideburg

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Recipe ID 56390 (Apr 03, 2005)

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