My sister made this smoked salmon chowder when we were camping in a rustic cabin on the Strait of Juan de Fuca that runs between Vancouver Island and Washington's Olympic Peninsula. It's very, very warming and delicious.
Ingredients
- butter: 2 Tbsp
- olive oil: 1 Tbsp
- onion: 1 cup (chopped)
- garlic: 2 clove (chopped)
- celery: 0.5 cup (chopped)
- all-purpose flour: 0.5 cup
- chicken broth or vegetable broth: 6 cups
- potatoes: 1 pound (cubed)
- dill weed: 1 tsp (dried)
- tarragon: 1 tsp (dried)
- thyme: 1 tsp (dried)
- paprika: 0.5 tsp
- ounces smoked salmon: 8 piece (cut into 1/2 inch pieces)
- white wine: 0.25 cup
- lemon juice: 1 Tbsp (fresh)
- hot sauce: 0.25 tsp
- salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- half-and-half: 1 cup
Metric Conversion
Stages of cooking
-
In a large stockpot over medium-high heat, combine butter, olive oil, onion, garlic, and celery. Cook for 8 to 10 minutes, or until onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce the heat to medium, cover, and simmer for 15 minutes.
-
Stir in salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered, for 10 minutes.
-
Mix in half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding half-and-half. Serve hot.
