Smoked Salmon Chowder

Recipe Ingredients

1/4 cup	49g / 1.7oz	Margarine
2 tablespoons	30ml	Bacon fat
1 tablespoon	15ml	Onion - diced (small)
1/2 cup	55g / 1.9oz	Diced celery
3/4 lb	340g / 11oz	Red potatoes - diced (about 1
		Cups)
1 1/2 teaspoons	7.5ml	Minced garlic
3/4 teaspoon	3.8ml	Dried thyme
1 1/2 teaspoons	7.5ml	Dried tarragon
3/4 teaspoon	3.8ml	Dried dill weed
1/2 cup	31g / 1.1oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Paprika
7 cups	1659ml	Fish stock - (see note)
6 oz	170g	Smoked salmon - diced
1		Bay leaf
1 tablespoon	15ml	Lemon juice
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Tabasco sauce
3/4 teaspoon	3.8ml	Pepper
2 teaspoons	10ml	Salt
1/4 cup	59ml	Chablis or other white wine
1 cup	237ml	Half-and-half
1/4 cup	36g / 1.3oz	Fresh chopped parsley

Recipe Instructions

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.

Source:
Michael Lomonaco

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