Smoked Salmon Chowder

Ready in 1 hour

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

Original recipe makes 8



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

Calories Per Serving: 592 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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