I need a good smoked salmon chowder recipe

[biederboat]

Hello all,

I am in search of a good recipe for smoked salmon chowder. I had some at Skamania resor this week that was excellent. Fairly thick, very creamy, maybe some tomato base.

Thanks,
Biederboat

[Smily]

Hi biederboat,
I take no responsibility on these recipe's because I have not tried them but they sound pretty good. :grin: If you dare try one and it comes out okay let us know.

SMOKED SALMON CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley.
Serve.

Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.

From the Oregonian FOODday, 1/5/93.

Here's another:

Seafood Steward's
Smoked Salmon Chowder (serves 6-8)
Ingredients

2 strips bacon (crisply fried and chopped), 2-teaspoons tarragon, 1/4-cup parsley (chopped), 2 large garlic cloves (minced), 3 large celery ribs (thinly slices on the bias), 1 large onion (chopped), One 10-ounce bag frozen corn (thawed), two 14-ounce cans chicken stock or broth, 4-cups red potatoes (diced with skin on), 3-cups half&half or whole milk, 8 to 12 ounces smoked salmon (cut into small bite-sized pieces with all the bone and skin removed), salt & pepper to taste.

Directions:

Use a thick-bottomed stock pot over medium-low heat to saute bacon until approximately half done. Add herbs and vegetables (except potatoes) and continue to cook until vegetables are tender. Stir often. Do not brown.

Add chicken broth and potatoes. Increase heat to medium-high and cook until potatoes are tender. Reduce heat to medium. Add half & half and bring to a simmer while stirring. Add smoked salmon and continue to simmer for 5-minutes. Stir and season to taste.

Serve with hot corn bread and lots of butter! A small, crisp green salad and your favorite Chardonnay are welcome additions to this "cold weather comfort food".


And another:

SIMPLE SALMON CHOWDER RECIPE

Any potato soup (canned or homemade)
small chunks of smoked salmon mixed in
Heat through and serve
OR
Run through food processor until smooth and serve
as bisque
OR
Serve cold as vichyssoise

Actually here's alot of good stuff:

http://www.justsmokedsalmon.com/recipes.htm

Bon Apetite :grin:

:smile: Smily :smile:

[fishisabonus]

I've been looking for one too!

The smoked salmon chowder at the Heathmam Lodge, in Vancouver is excellent. Can someone come up with that one?

Bill Monroe, can you use some pull here?

Lynda

[biederboat]

Smily,

Yowza!!! That looks like a good one. I probably won't try until elk hunting but will let you know the outcome.

Thanks,
Biederboat

[fishisabonus]

Smily,

That is a cool link. I added it to my favorite places. Thanks!

:smile:

Lynda