Mimis Smoked Salmon Chowder Recipes

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!

Steps:

• Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
• Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
• Whisk flour into 1 cup of the half and half and then stir into soup.
• Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
• Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.