Lox Chowder

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 large yellow onion, thinly sliced or chopped (or 2 smaller ones!)
• 1 tablespoon butter
• 4 medium potatoes, peeled and diced
• 3/4 cup fresh dill, chopped
• 8 ounces salmon lox, chopped (container of "lox bits" works well too, just drain & rinse to remove excess oil)
• 2 tablespoons flour
• 6 cups chicken broth or 6 cups vegetable broth
• 2 cups milk
• 1 cup spinach, finely chopped (i use half a package of frozen spinach)
• 1 (8 ounce) package cream cheese
• 1/3 cup wine
• 2 tablespoons lemon juice
• 1 dash nutmeg
• salt and black pepper

Recipe

• 1 in your favorite soup pot, melt the butter over medium heat.
• 2 add onions and cook until soft and golden, about 10-15 minutes.
• 3 (you want the onions to be slightly brown, but not black!) add the drained lox and chopped dill.
• 4 cook 3 minutes, then add the flour and stir well.
• 5 if it looks like a lox-paste mixture, don't worry, that's how it's supposed to be.
• 6 while stirring the lox mixture, gradually add the broth.
• 7 add potatoes, spinach, salt, and pepper.
• 8 turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
• 9 add milk.
• 10 simmer 5 more minutes.
• 11 cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
• 12 stir each piece into the soup, one at a time, until each piece has melted into the soup.
• 13 when the soup is completely smooth, add the nutmeg, wine, and lemon juice.
• 14 ladle into bowls and enjoy!