Smoked Salmon Chowder recipe | Food | Detroit Free Press | freep.com:
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From \"The New Irish Table\" by Margaret M. Johnson (Chronicle Books, $24.95).
Tested by Susan M. Selasky for the Free Press Test Kitchen.174 calories (54% from fat), 11 grams fat (6 grams sat. fat), 12 grams carbohydrates, 8 grams protein, 879 mg sodium, 34 mgcholesterol, 0 grams fiber.
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Smoked salmon chowder / SUSAN TUSA/Detroit Free Press file photo
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Serves: 4 / Preparation time: 15 minutes
Total time: 30 minutes
This rich-tasting creamy chowder is simple to make. It's terrific served as a starter to a meal or as a nice lunch served with a mixed green salad.
2 tablespoons unsalted butter
1 onion, peeled, chopped
1 clove garlic, peeled, minced
4 ounces white mushrooms, cleaned, chopped
2 tablespoons minced fresh flat-leaf parsley
4 ounces smoked salmon, chopped
Ground white pepper to taste
1/4 cup all-purpose flour
2 cups fish stock or bottled clam juice
1/2 cup half-and-half
Creme fraiche for garnish, optional
4 dill sprigs for garnish
In a medium saucepan, melt the butter over medium heat. Add the onion, garlic, mushrooms and parsley. Cook for 2 to 3 minutes, or until the vegetables are tender.
Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
Remove the pan from the heat and stir in the flour.
Gradually stir in the fish stock or clam juice.
Return the pan to medium heat and bring to a boil.
Reduce the heat to a simmer and cook for 2 to 3 minutes, or until the soup is thickened.
Stir in the half-and-half.
To serve, ladle the chowder into bowls, then dollop each with creme fraiche and dill sprigs.
From \"The New Irish Table\" by Margaret M. Johnson (Chronicle Books, $24.95).
Tested by Susan M. Selasky for the Free Press Test Kitchen.174 calories (54% from fat), 11 grams fat (6 grams sat. fat), 12 grams carbohydrates, 8 grams protein, 879 mg sodium, 34 mgcholesterol, 0 grams fiber.
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