SMOKED SALMON CHOWDER RECIPE | ALLRECIPES
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, CarbohydrateContent 93.1 g, CholesterolContent 155.4 mg, FatContent 63.3 g, FiberContent 9.5 g, ProteinContent 48.4 g, SaturatedFatContent 30.6 g, SodiumContent 2405 mg, SugarContent 18.9 g
MIMI'S SMOKED SALMON CHOWDER RECIPE | ALLRECIPES
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.
Provided by hils
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Total Time 1 hours 40 minutes
Prep Time 35 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts : Calories 205.2 calories, CarbohydrateContent 20.5 g, CholesterolContent 25.3 mg, FatContent 9.5 g, FiberContent 2.2 g, ProteinContent 8.5 g, SaturatedFatContent 4.5 g, SodiumContent 561.5 mg, SugarContent 1.7 g
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