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Mimi's Smoked Salmon Chowder

Mimi's Smoked Salmon Chowder

Cost $20, save $15

Source: Recommended by CookPal

  • 65 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Base

    • 🧈 2 tablespoons butter
    • 1 tablespoon olive oil
    • 🧅 1 cup chopped onion
    • 🧄 2 cloves garlic, chopped
    • ½ cup chopped celery

  • Thickener

    • ½ cup all-purpose flour

  • Liquid and Flavor

    • 6 cups chicken broth or vegetable broth
    • 1 teaspoon dried dill weed
    • 1 teaspoon dried tarragon
    • 1 teaspoon dried thyme
    • ½ teaspoon paprika
    • 🍋 1 tablespoon fresh lemon juice
    • ¼ teaspoon hot sauce
    • 🧂 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • ¼ cup white wine

  • Key Components

    • 🥔 1 pound potatoes, peeled and cubed
    • 🐟 8 ounces smoked salmon, cut into 1/2-inch pieces

  • Finish

    • 1 cup half-and-half

STEPS

1

In a large stockpot over medium-high heat, combine butter, olive oil, onion, garlic, and celery. Cook until onions are transparent, about 8-10 minutes.

2

Sprinkle flour over the mixture and stir well to make a roux. Gradually add chicken broth and stir until slightly thickened.

3

Add the potatoes, dill, tarragon, thyme, and paprika. Cover and simmer over medium heat for 15 minutes.

4

Stir in smoked salmon, white wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered, for 10 minutes.

5

Mix in half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding half-and-half.

6

Serve hot.

NUTRIENTS

Per 1 serving

🔥

205

Calories

  • 9
    Protein
  • 21
    Carbs
  • 10
    Fats

💡 For a richer flavor, use fresh dill instead of dried.Pair this chowder with crusty bread for a complete meal.To make it lighter, substitute half-and-half with milk or a non-dairy alternative.Reheating this dish is best done on low heat to avoid curdling the cream.