Chowder ala Fresh or Smoked Salmon Recipe

From Dorothy McNett's Recipe Book.

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Chowder ala Fresh or Smoked Salmon

From Dorothy McNett's recipes at Grill, saute, steam or poach some fresh salmon and use for this wonderful soup. Or use some smoked salmon for a completely different taste! Both equally delicious. Recipe makes about 3-4 servings, easily doubled if needed.

1 cooked salmon steak, or about 4 oz. smoked salmon

3 tablespoons butter or oil
1 small onion, or shallot
2 small "boiling" potatoes, such as Yukon Gold, White Rose, etc.
1 small stalk celery
3-4 sprigs fresh parsley
3 tablespoons all purpose unbleached flour, or quinoa flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 - 2 1/2 cups milk (your choice of regular, low-fat, or half and half or a combo)
drops of Worcestershire or Tabasco, as desired
snipped chives or green onions, for garnish

If using a fresh salmon steak, brush both sides with a bit of olive oil, sprinkle with a little dried herbs such as Herbs d Provence, etc. Heat a heavy bottomed saute pan, add the salmon and turn heat to medium. Cook about 3 minutes per side,or until done. It depends on the thickness of the steak. Or, place the seasoned salmon steak on a glass or ceramic plate. Cook in microwave for about 2-3 minutes. No need to turn it over, but do not over-cook. Set aside while you make the soup. If using smoked salmon, simply cut it into small pieces and set aside.
Finely dice the onion or shallot, potatoes (no need to peel them), celery and parsley. In heavy bottomed saucepan, heat the butter or oil. Add the diced vegetables, cook over medium heat stirring occasionally, for about 7-8 minutes or until the potato pieces are tender. Measure out the flour and blend with the salt and pepper. When vegetables are tender, whisk the flour mixture into them and blend well. Slowly add the milk, whisking constantly. Bring to a boil, reduce to simmer, and cook and stir about 2-3 minutes to thicken nicely, and to get the flour cooked completely. You can add more milk or even some fish or vegetable stock if you wish to have it a bit thinner. Add the cooked and diced salmon. Simmer gently 1-2 minutes, (no not let it boil) adding Worcestershire or Tabasco as needed for you tastes, and perhaps more salt but it just depends. Serve in cups or flat soup bowls, garnished with snipped chives or green onions.

Recipe created 2013-07-03.

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