Mimis Smoked Salmon Chowder Recipes
MIMI'S SMOKED SALMON CHOWDER
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.
Provided by hils
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h40m
Yield 8
Number Of Ingredients 19
Steps:
- 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 chicken broth 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 half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g
MIMI'S SMOKED SALMON CHOWDER
Found on Allrecipes and can't wait to try it! All it needs is a loaf of hot bread and a nice green salad. Yum! Update: 06/10/2008 when posting the recipe I did it the way i found it but after making it, I chose not to include the tarragon (personal preference) dislike anise! Also used a little less butter and increased the broth by 1/4-1/2 cup.
Provided by Manami
Categories Chowders
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- 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 chicken broth 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 half-and-half and continue to simmer for 30 minutes, stirring occasionally.
- Do not let the chowder boil after adding the half-and-half.
- Serve immediately and nice and hot!
Nutrition Facts : Calories 235.3, Fat 10.6, SaturatedFat 4.9, Cholesterol 25.7, Sodium 627.4, Carbohydrate 22.7, Fiber 2.1, Sugar 1.9, Protein 12.4
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