Mimi's Smoked Salmon Chowder

Name: Mimi's Smoked Salmon Chowder
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 118 milliliters chopped celery; 1 teaspoon dried dill weed; 1 teaspoon dried tarragon; 1 teaspoon dried thyme; 118 milliliters all-purpose flour; 2 cloves garlic, chopped; 1 teaspoon fresh-ground black pepper; 237 milliliters half and half; 0 teaspoons hot sauce; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoons paprika; 454 grams potatoes - peeled and cubed; 1 teaspoon salt; 227 grams smoked salmon, cut into 1/2 inch pieces; 1 liters chicken broth or vegetable broth; 59 milliliters white wine

Mimi's Smoked Salmon Chowder is a pescatarian recipe with 8 servings. This soup has 202 calories, 9g of protein, and 10g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you have butter, thyme, olive oil, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Smoked Salmon Chowder, Smoked Salmon Chowder, and Smoked Salmon Chowder.

Instructions

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

Ingredients you will need

Olive Oil

Butter

Celery

Garlic

Onion

Equipment you will use

Pot

Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

Ingredients you will need

Chicken Broth

Potato

Tarragon

Paprika

All Purpose Flour

Thyme

Dill

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

Ingredients you will need

Lemon Juice

Hot Sauce

Pepper

Salmon

Salt

Wine

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

Ingredients you will need

Chowder

Serve hot.

Equipment

Pot

Ingredients

Servings:

2Tbsps

butter 118milliliters

chopped celery 1teaspoon

dried dill weed 1teaspoon

dried tarragon 1teaspoon

dried thyme 118milliliters

all-purpose flour 2cloves

garlic, chopped 1teaspoon

fresh-ground black pepper 237milliliters

half and half 0teaspoons

hot sauce 1Tbsp

fresh lemon juice 1Tbsp

olive oil 237milliliters

chopped onion 1teaspoons

paprika 454grams

potatoes - peeled and cubed 1teaspoon

salt 227grams

smoked salmon, cut into 1/2 inch pieces 1liters

chicken broth or vegetable broth 59milliliters

white wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.