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SMOKED SALMON CHOWDER
1/4 cup margarine
2 tablespoons bacon fat
1 sm onion, diced
1/2 cup diced celery
3/4 lb red potatoes, diced (about 1 1/2 cups)
1 1/2 teaspoons minced garlic
3/4 ts dried thyme
1 1/2 teaspoons dried tarragon
3/4 teaspoon dried dill weed
1/2 cup all-purpose flour
1 1/2 teaspoons paprika
7 cups fish stock
6 oz smoked salmon, diced
1 bay leaf
1 tb lemon juice
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon Tabasco sauce
3/4 teaspoon pepper
2 teaspoons salt
1/4 cup Chablis or other white wine
1 cup half-and-half
1/4 cup fresh chopped parsley
In a 4-quart pot over medium heat, melt margarine and bacon fat.
Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill
weed until the onions are translucent. Reduce heat and add the
flour and paprika, blending well. Stir in the fish stock. Add the
smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco
sauce, pepper, salt and wine. Bring to a boil, reduce heat and
simmer for 20 minutes.
Remove from heat, stir in half-and-half and parsley. Serve.
Note: Fish stock can be made following the directions in many basic
cookbooks, or it can be purchased frozen from Pastaworks or other
specialty food stores, or in packets of dried soup mix in the
supermarket.
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Salmon Chowder 01