Chowder: Smoked Salmon Chowder
Source of Recipe
Internet
List of Ingredients
1/2 cup diced pepper bacon
1 onion, diced
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
1 cup dry sherry
1 quart fish stock
4 potatoes, peeled and diced
2 cups heavy whipping cream
6 ounces hot-smoked salmon
1 teaspoon each chopped fresh basil, thyme, and marjoram
1 tablespoon cayenne sauce
1/2 teaspoon celery salt
Salt
Freshly ground black pepper
6 sprigs basil or thyme
Recipe
In a large saucepan or stockpot over medium-low heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain, reserving the drippings in the pan.
Add the onion, garlic, and olive oil to the pan and cook over medium heat until the onions are fragrant, about 2 minutes. Gradually add the flour, stirring, and cook for about 1 minute.
Slowly whisk in the sherry until combined, and then slowly whisk in the fish stock. Add the potatoes and cook over high heat just until tender, 10 to 15 minutes.
Whisk in the cream and add the remaining ingredients, except the garnish.
Bring to a simmer and cook for 10 minutes.
Ladle the soup into soup bowls, garnish with a sprig of basil, and serve hot.
Serves 6
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