Mimis Smoked Salmon Chowder Food

MIMI'S SMOKED SALMON CHOWDER

Steps:

• 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.

MIMI'S SMOKED SALMON CHOWDER

Steps:

• 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 immediately and nice and hot!

SMOKED SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
• Melt the butter in a large pot over medium heat.
• Dice onion and add to melted butter. Sauté until onion starts to become translucent.
• Drain water from potatoes. Rinse and drain again.
• Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
• Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
• Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
• When vegetables are almost tender add flour and stir to mix it in well.
• Let cook 3-5 minutes, stirring often to prevent sticking or burning.
• Gradually add chicken broth. Stir well. Bring to a low simmer.
• Stir in coconut milk (be sure to shake the can well before opening).
• Turn heat to low.
• Stir in smoked salmon.
• Stir in herbs de provence and ground cinnamon.
• Continue cooking over low heat 5-10 minutes, stirring occasionally.
• Add sea salt and fresh ground pepper to taste.
• **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.