Smoked Salmon Chowder

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Smoked Salmon Chowder Ingredients

Stephen Ceideburg	7 c Fish stock (see note)
1/4 c Margarine	6 oz Smoked salmon, diced
2 tb Bacon fat	1 Bay leaf
1 sm Onion, diced	1 tb Lemon juice
1/2 c Diced celery	1 1/2 ts Worcestershire sauce
3/4 lb Red potatoes, diced (about 1	1/8 ts Tabasco sauce
1 1/2 ts Minced garlic	3/4 ts Pepper
3/4 ts Dried thyme	2 ts Salt
1 1/2 ts Dried tarragon	1/4 c Chablis or other white wine
3/4 ts Dried dill weed	1 c Half-and-half
1/2 c All-purpose flour	1/4 c Fresh chopped parsley
1 1/2 ts Paprika

Instructions for Smoked Salmon Chowder

In a 4-quart pot over medium heat, melt margarine and bacon fat. Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in half-and-half and parsley. Serve. Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket. From Piccolo Mondo. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized

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