*  Exported from  MasterCook  *
 
                           SMOKED SALMON CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/4   c            Margarine
    2       tb           Bacon fat
    1       sm           Onion, diced
      1/2   c            Diced celery
      3/4   lb           Red potatoes, diced (about 1
                         -1/2 cups)
    1 1/2   ts           Minced garlic
      3/4   ts           Dried thyme
    1 1/2   ts           Dried tarragon
      3/4   ts           Dried dill weed
      1/2   c            All-purpose flour
    1 1/2   ts           Paprika
    7       c            Fish stock (see note)
    6       oz           Smoked salmon, diced
    1                    Bay leaf
    1       tb           Lemon juice
    1 1/2   ts           Worcestershire sauce
      1/8   ts           Tabasco sauce
      3/4   ts           Pepper
    2       ts           Salt
      1/4   c            Chablis or other white wine
    1       c            Half-and-half
      1/4   c            Fresh chopped parsley
 
   In a 4-quart pot over medium heat, melt margarine and
   bacon fat. Saute the onion, celery, potatoes, garlic,
   thyme, tarragon and dill weed until the onions are
   translucent. Reduce heat and add the flour and
   paprika, blending well. Stir in the fish stock. Add
   the smoked salmon, bay leaf, lemon juice,
   Worcestershire sauce, Tabasco sauce, pepper, salt and
   wine. Bring to a boil, reduce heat and simmer for 20
   minutes.
   
   Remove from heat, stir in half-and-half and parsley.
   Serve.
   
   Note: Fish stock can be made following the directions
   in many basic cookbooks, or it can be purchased frozen
   from Pastaworks or other specialty food stores, or in
   packets of dried soup mix in the supermarket.
   
   From Piccolo Mondo.
   
   From the Oregonian FOODday, 1/5/93.
   
   Posted by Stephen Ceideburg
  
 
 
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