Smoked Salmon Chowder
Kathleen
ingredients
Ingredients- 1 1/2 lbs. Smoked salmon, flaked
- 10 strips Bacon
- 2 Large onions, minced
- 4 Stalks celery, minced
- 3 Carrots, finely chopped
- 5 Green onions, finely diced
- 6 cups Fish stock
- 8 Red potatoes, chopped
- 3/4 bunch Fresh parsley, chopped
- 1 cup Butter
- 1/4 cup Lemon juice
- 1 1/2 Tbsp. Dry dill
- 1 1/2 cups Corn kernels
- 1 cup Flour
- 1/3 Tbsp. Black pepper
- 5 cups Milk
- 3/4 cup White wine
directions
Directions
- 1
Chop bacon and saute in a large pot with onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish stock and simmer until carrots are tender. Add the chopped red potatoes and simmer until they are tender.
- 2
In a separate sauce pan, mix the butter and flour over medium heat and stir to make a roux. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and to bring it to the proper temperature. Add this thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, and flaked Smoked Salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if the chowder becomes too thick.
Source: Gwin's Lodge, Cooper Landing, AK
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