Smoked Salmon Chowder

Smoked Salmon Chowder Ingredients

1/2 c Diced pepper bacon	2 c Heavy whipping cream
1 Onion; diced	6 oz Hot-smoked salmon
2 Cloves garlic; chopped	1 ts Chopped fresh basil; thyme,
1 tb Olive oil	1 tb Cayenne sauce
1/4 c All-purpose flour	1/2 ts Celery salt
1 c Dry sherry	Salt
1 qt Fish stock	Freshly ground black pepper
4 Potatoes; peeled and diced	6 Sprigs basil or thyme

Instructions for Smoked Salmon Chowder

In a large saucepan or stockpot over medium-low heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain, reserving the drippings in the pan. Add the onion, garlic, and olive oil to the pan and cook over medium heat until the onions are fragrant, about 2 minutes. Gradually add the flour, stirring, and cook for about 1 minute. Slowly whisk in the sherry until combined, and then slowly whisk in the fish stock. Add the potatoes and cook over high heat just until tender, 10 to 15 minutes. Whisk in the cream and add the remaining ingredients, except the garnish. Bring to a simmer and cook for 10 minutes. Ladle the soup into soup bowls, garnish with a sprig of basil, and serve hot. Converted by MC_Buster. Per serving: 499 Calories (kcal); 36g Total Fat; (72% calories from fat); 5g Protein; 25g Carbohydrate; 119mg Cholesterol; 329mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

More like this...

Smoked Salmon Chowder

Scallop Chowder with Smoked Salmon, Dill and New Potatoes

Smoking Salmon And Trout Part 03 - Smoking Fish

Smoking Salmon And Trout Part 04 - Scotch Smoking Prepara

Smoking Salmon And Trout Part 05 - Scotch Smoking Prep Con

Ingredient Insight - look inside this recipe