Whiskey Smoked Salmon Chowder Recipes

Steps:

• 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.

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.

Steps:

• 1. Melt the butter in a large heavy-bottomed soup pot, and saute the onions, celery and saffron (if using) over medium heat until softened. Add the potatoes and fennel, and saute briefly before pouring in the milk and clam juice. Cover, and let the mixture simmer on medium heat until potatoes are soft, about 20 minutes. 2. Add the corn, cream, tomato paste and lobster base (if using). Cook 5 minutes more, add the salmon, lemon juice, lemon zest, dill and whiskey. Season with salt and pepper

Steps:

• In a medium bowl, combine cream cheese, whiskey, lemon juice, horseradish, and dill.
• Beat until creamy and smooth.
• Stir in salmon and scallions.
• Transfer to a small serving bowl and cover.
• Chill in the refrigerator for a minimum of 1 hour or as much as 48 hours.
• Before serving, let stand at room temperature for a least 15 minutes to soften and become easily spreadable.