Mimi's smoked salmon chowder
My sister made this recipe. It's very, very warming and delicious.
Ingredients
Serves: 8
- 2 tablespoons butter
- 1 tablespoon olive oil
- 175g chopped onion
- 2 cloves garlic, chopped
- 60g chopped celery
- 60g plain flour
- 1.4L chicken or vegetable stock
- 500g potatoes - peeled and cubed
- 1 teaspoon dried dill
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 225g smoked salmon, cut into 1cm pieces
- 60ml white wine
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 125ml milk
- 125ml double cream
Method
Prep:35min ›
Cook:1hr5min ›
Ready in:1hr40min
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the stock and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the milk and cream and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the cream. Serve hot.
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Reviews & ratings
Average global rating:
(175)
Reviews in English (135)
can i freeze this - 27 Feb 2017
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper. - 13 Jul 2007 (Review from Allrecipes US | Canada)
I am the Salyers' ten year old son and I made this for dinner one night. Every one adored it except my five year old brother. We did not have all the ingredients so I did some minor adjustments.I used evaporated milk instead of cream and we used canned salmon( take the big bones out) with a little liquid smoke.We also did not have any tarragon or white wine. Enjoy! All 7 of us did!! - 05 Jun 2007 (Review from Allrecipes US | Canada)