Smoked Salmon Chowder
Ingredients:
Alaska Smokehouse 16oz Smoked Pink Salmon, skin removed and flaked
2 medium yellow onions, diced
2 pounds, gold potatoes, peeled and cut into 1/2" cubes
4 cloves garlic, diced
4 stalks celery, diced
2 teaspoons dried dill
2 teaspoons dried tarragon
2 teaspoons dried thyme
1 teaspoon paprika (can substitute smoked paprika if you'd like to bump up the smoky flavor)
2 teaspoons salt
2 teaspoons black pepper
1 cup all-purpose flour
4 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine (chardonnay, sauvignon blanc, or pinot gris/grigio are good)
2 cups half and half (can sub whole milk if unable to find half and half)
12 cups chicken broth or chicken stock (can use vegetable stock if desired)
2 tablespoons fresh lemon juice (can substitute store bought lemon juice)
1 teaspoon hot sauce
Procedure:
In a large stock pot over medium-high heat, combine butter, olive oil, onion and celery. Cook for 8 minutes until the onions and garlic are softened.
Add garlic and cook an additional 2 minutes until garlic is fragrant.
Add flour and stir well to make a roux. Make sure that all the flour is combined with the butter and olive oil.
Slowly add in the stock and deglaze the roux from the bottom of the stock pot.
Add in the potatoes, herbs, and spices. Reduce heat to medium and cover. Simmer for 15 minutes.
Add in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Reduce heat to low and simmer, uncovered, for 10 minutes.
Add in the half and half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding half and half.
Makes 8 Dinner Size Portions or 16 Small Bowls
Suggestions:
Serve with crusty sourdough bread.
Towards the end of cooking, if you want you can add corn (either frozen or canned but reheated first).
Lump Crab Meat , Canned Clams, and Bay Shrimp can also be added to the chowder to make it a Seafood Chowder. Add the shellfish at the same time you add in the half and half so they don't overcook.
