SMOKED SALMON CHOWDER
For centuries, salmon has been smoked in Ireland using time-honored techniques that capture and enhance the flavor and texture of this great fish. From "The New Irish Table" by Margaret M. Johnson.
Provided by Vicki Butts (lazyme)
Categories Fish Soups
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan, melt the butter over medium heat.
- 2. Add the onion, garlic, mushrooms and parsley.
- 3. Cook for 2 to 3 minutes, or until the vegetables are tender.
- 4. Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
- 5. Remove the pan from the heat and stir in the flour.
- 6. Gradually stir in the fish stock or clam juice.
- 7. Return the pan to medium heat and bring to a boil.
- 8. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
- 9. Stir in the half-and-half.
- 10. To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
- 11. 174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber
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