Kelly made this smoked salmon chowder a while back when our friends Emily and Peter came to visit. It was delicious. I thought I’d share the recipe.

10 strips uncooked bacon, chopped                   6 cups chicken stock

2 onions, minced                                                    8 red potatoes, diced

4 stalks celery, minced                                           4 tablespoons butter

3 carrots, finely chopped                                       1 cup flour

5 green onions, finely chopped                            5 cups milk 

1/4 bunch fresh parsley, chopped                        1/4 lemon juice

1 teaspoon pepper                                                  1 15 1/4–ounce can corn kernels

1 1/2 tablespoons chopped dill weed                  1 lb. smoked kippered king salmon, flaked   

1. Saute bacon in a large pot with onions, celery, carrots, green onions and parsley. Add pepper, dill stock and potatoes; simmer until tender

2. In a small saucepan, melt butter until bubbly. Stir in flour and cook over low heat for 1–2 minutes. Stir into the soup and simmer for 5 minutes.

3. Slowly add mild, stirring constantly; cook over medium heat until slightly thickened. Add lemon juice, corn and salmon. Cook, stirring, at a gentle boil to desired consistency.

*Thank you Costco and Trappers Creek for this recipe.         

Saturday, January 23, 2010 2:06:23 PM (Pacific Standard Time, UTC-08:00)    Comments [2] Trackback