Mimi's Smoked Salmon Chowder

Total Time: 1 hr 40 mins Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 6 cups low sodium chicken broth or 6 cups low sodium vegetable broth
• 1 lb potato, peeled and cubed
• 1 teaspoon dried dill weed
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 8 ounces smoked salmon, cut into 1/2 inch pieces
• 1/4 cup wine
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 1/4 teaspoon hot sauce (tabasco)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup half-and-half

Recipe

• 1 in a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery.
• 2 cook 8 to 10 minutes, or until the onions are transparent.
• 3 sprinkle flour over the mixture and stir well to make a dry roux.
• 4 gradually add the chicken broth and stir until slightly thickened.
• 5 stir in the potatoes, dill, tarragon, thyme, and paprika.
• 6 reduce heat to medium, cover, and simmer for 15 minutes.
• 7 stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper.
• 8 simmer over low heat, uncovered for 10 minutes.
• 9 mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally.
• 10 do not let the chowder boil after adding the half-and-half.
• 11 serve immediately and nice and hot!