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Chowder, Smoked Salmon




Source of Recipe


Unknown


List of Ingredients




6 oz smoked salmon, cut into bite size pieces
1 small onion, chopped
1 clove garlic, minced or pressed
1/2 C diced celery
1 1/2 pounds fingerling potatoes, cut up
3 slices bacon, cut in 1/2 inch pieces
2 T butter
2 T flour
1 bay leaf
4 C half and half
1 3/4 C fish stock or clam nectar
salt to taste
1/8 tsp white pepper
3/4 tsp thyme
1 1/2 tsp tarragon
1 1/2 tsp paprika
1 T lemon juice
1/4 C parsley
1/4 C chablis

Recipe



Fry the bacon and use the fat to saute the onion, garlic, potatoes, bay leaf and celery in butter. Remove to a bowl and saute the fish for about 2 minutes, remove to the bowl. Add the 2 tablespoons of butter to the pan. Add the flour and cook while whisking until all flour is incorporated and it begins to get bubbly. Add the milk and whisk to blend, as it begins to thicken, add the half and half and clam nectar. (use more butter and flour for a thicker chowder if desired).
Add remaining ingredients except chablis and stir. Cook over medium low heat, stirring occasionally , but careful not to break the fish up. (or add the fish towards last of cooking). when thickened, simmer it a few minutes until hot. Remove bay leaf before serving. Let cool about 5 minutes and add the chablis.