Description
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington’s Olympic peninsula. It’s very, very warming and delicious.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, chopped
- ½ cup chopped celery
- ½ 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
- ½ teaspoon paprika
- 8 ounces smoked salmon, cut into 1/2 inch pieces
- ¼ cup white wine
- 1 tablespoon fresh lemon juice
- ¼ teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
- 1 cup half and half
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. 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.
- Stir in the salmon
- wine
- lemon juice
- hot sauce
- salt
- and pepper. Simmer over low heat
- uncovered for 10 minutes.
- 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. Serve hot.
Prep Time: 35 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 40 mins
Servings: 8