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Name: Smoked Salmon Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 c Dry sherry; 1 tb olive oil; 1 ts fresh basil; thyme Chopped; Salt; Black Pepper freshly ground; 2 Garlic chopped; 1/4 c All-purpose flour; 1 tb Cayenne sauce; 6 Sprigs basil or thyme; 2 c Heavy whipping cream; 1 qt Fish stock; 4 Potatoes peeled and diced; 1 Onion diced; 1/2 c pepper bacon Diced; 6 oz Hot-smoked salmon; 1/2 ts Celery salt

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INGREDIENTS

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

INSTRUCTIONS

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. 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.

NOTES

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Smoked Salmon Chowder

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

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.        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.

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 6

Calories: 685
Calories from Fat: 387 (56%)

Amt Per Serving		% DV

	Total Fat 43g	57 %
	Saturated Fat 22.2g	111 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 3.4g
Cholesterol 166.3mg		51 %
Sodium 632mg		22 %
Potassium 1269.5mg		33 %
Total Carbohydrate 37.8g		11 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 34.2g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 685

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