Description
This chowder absolutely pops with flavor! It’s balanced, yet intense.
Ingredients
- 10 slices bacon, chopped
- 2 large onions, finely chopped
- 4 stalks celery, finely chopped
- 3 carrots, finely chopped
- 5 green onions, finely chopped
- ⅓ cup chopped fresh parsley
- ½ cup water
- 6 cups fish stock
- salt to taste
- 1 ½ tablespoons ground black pepper
- 1 ½ tablespoons dried dill weed
- 8 red potatoes, cubed
- 1 cup butter
- 1 cup all-purpose flour
- 5 cups milk
- ¾ cup white wine (Optional)
- ¼ cup lemon juice
- 1 ½ pounds flaked or chopped smoked salmon
- 1 ½ cups frozen corn kernels
Instructions
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings
- then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots
- green onions
- and parsley and then pour in the water and fish stock. Season the soup with salt
- pepper and dill. Cover and simmer over low heat until carrots are tender
- about 15 minutes. Add the potatoes and simmer for another 20 minutes
- or until tender.
- Meanwhile
- melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux
- then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through
- stirring constantly.
- When the soup has thickened slightly
- stir in the white wine if using. Mix in the lemon juice
- smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6