Mimi's smoked salmon chowder

    Mimi's smoked salmon chowder


    145 people made this

    About this recipe: My sister made this recipe. It's very, very warming and delicious.

    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

    Prep:35min  ›  Cook:1hr5min  ›  Ready in:1hr40min 

    1. 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.
    2. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
    3. 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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