Mimi's Smoked Salmon Chowder Recipe

Ingredients

This recipe yields 8 servings.

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, chopped
• cup chopped celery
• cup all-purpose flour
• 6 cups chicken broth or vegetable broth
• 1 pound potatoes, peeled and cubed
• 1 teaspoon dried dill weed
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• teaspoon paprika
• 8 ounces smoked salmon, cut into 1/2-inch pieces
• cup white wine
• 1 tablespoon fresh lemon juice
• teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup half-and-half

Directions

1. In a large stockpot over medium-high heat, melt the butter with the olive oil. Add the onion, garlic, and celery. Cook for 8 to 10 minutes, or until the onions become transparent.
2. Sprinkle the flour over the mixture, stirring well to create a dry roux. Gradually pour in the chicken broth, stirring continuously until the mixture thickens slightly.
3. Add the cubed potatoes, dill, tarragon, thyme, and paprika. Lower the heat to medium, cover, and simmer for 15 minutes.
4. Stir in the smoked salmon, white wine, lemon juice, hot sauce, salt, and pepper. Let the chowder simmer uncovered on low heat for an additional 10 minutes.
5. Pour in the half-and-half, continuing to simmer for 30 minutes while stirring occasionally. Avoid allowing the chowder to boil after adding the half-and-half.
6. Serve the chowder hot and enjoy!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.