Best Mimis Smoked Salmon Chowder Recipes

Mimi's Smoked Salmon Chowder image

Provided by Manami

Categories Chowders

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups low sodium chicken broth or 6 cups low sodium vegetable broth
1 lb potato, peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice (not the bottled kind)
1/4 teaspoon hot sauce (Tabasco)
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup half-and-half

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

Mimi's Cafe Corn Chowder image

Provided by Miss Diggy

Categories Chowders

Time 1h

Yield 9 serving(s)

Number Of Ingredients 11

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Steps:

Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.