Smoked Salmon Chowder
| Yield: | 8 Servings |
| Categories: | Soups, Fish |
| 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 |
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