Smoked Salmon Chowder
This was inspired by the legendary russ & daughters on new york's the mineral tang of the cured salmon works brilliantly with the smoky black pepper crust.
Recipe Summary Smoked Salmon Chowder
This chowder absolutely pops with flavor! It's balanced, yet intense.
Ingredients | Pastrami Style Smoked Salmon Recipe10 slices bacon, chopped2 large onions, finely chopped4 stalks celery, finely chopped3 carrots, finely chopped5 green onions, finely chopped⅓ cup chopped fresh parsley½ cup water6 cups fish stocksalt to taste1 ½ tablespoons ground black pepper1 ½ tablespoons dried dill weed8 red potatoes, cubed1 cup butter1 cup all-purpose flour5 cups milk¾ cup white wine (Optional)¼ cup lemon juice1 ½ pounds flaked or chopped smoked salmon1 ½ cups frozen corn kernelsDirectionsPlace 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.Info | Pastrami Style Smoked Salmon Recipeprep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 6 Yield: 6 servings
TAG : Smoked Salmon ChowderSoups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes,
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