Dilled Salmon Mushroom Chowder
Source of Recipe
Recipe Institute
Dilled Salmon Mushroom Chowder
Makes 6 servings
Ingredients
3 tablespoons butter
2 large green onions, sliced
3 tablespoons all-purpose flour
2 cups Fish Stock (recipe follows) or canned chicken broth
2 medium red potatoes, peeled and diced
8 ounces fresh mushrooms, sliced
1 cup frozen corn
1 teaspoon dried dill weed
2-1/2 cups milk
3/4 pound salmon fillets,* skinned, boned and cut into 1/2-inch pieces
3/4 teaspoon salt
Dash black pepper
*Or, substitute 1 can (14-3/4 ounces) red salmon for salmon fillets. Drain canned salmon. Break fish into chunks; discard skin and large bones.
1. Melt butter in large saucepan over medium heat. Cook and stir onions and flour about 5 minutes or until light golden brown. Add Fish Stock and potatoes; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes or until potatoes are almost tender.
2. Stir in mushrooms, corn and dill weed. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
3. Stir milk, salmon, salt and pepper into vegetable mixture. Cook and stir over medium heat until bubbly and fish is opaque and flakes easily when tested with fork. Garnish, if desired.
Fish Stock
Makes about 10 cups stock
Ingredients
1-3/4 pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder
2 medium onions
3 ribs celery, cut into 2-inch pieces
10 cups cold water
2 slices lemon
3/4 teaspoon dried thyme leaves, crushed
8 black peppercorns
1 Herb Bouquet*
*Use any combination of herbs and spices, such as parsley stems, thyme sprigs, peppercorns, whole cloves, bay leaves and garlic cloves for Herb Bouquet. Wrap small bundles in cheesecloth or tie with string.
1. Rinse fish; cut out gills and discard.
2. Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
3. In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
4. Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.
5. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
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