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Fresh and Smoked Salmon Chowder
2013-08-06
https://www.metro.ca/userfiles/image/recipes/chaudree-saumons-fume-legumes-6091.jpg
PT35M
PT40M
PT1H15M
In a stockpot over low heat, cook shallot and leek in butter until glassy.Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 minutes.Salt and pepper lightly. Stir in flour.Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.
5
Metro
4
2
5
4
5 tsp. (25 mL) butter
1 Tbsp. (15 mL) extra virgin olive oil
1 shallot, chopped
1 leek, white part only, chopped
1/2 stalks celery with leaves, finely chopped
1 medium carrot, sliced thin
1 new potato, finely diced
4 button mushrooms, sliced thin
1/3 cup (80 mL) dry white wine
Salt and pepper to taste
2 Tbsp. (30 mL) unbleached all-purpose flour
2 cups (500 mL) vegetable or chicken broth
1/2 bay leaf
1 sprig fresh thyme
1 1/4 to 2 cups (310 to 500 mL) 2% or whole milk
1/2 cup (125 mL) whole kernel corn, drained
1/2 lb (225 g) fresh salmon (barely cooked), cut into very small pieces
fresh dill to taste for garnish
Sufficient quantity, smoked salmon, cut into strips to garnish
1 Tbsp. (15 mL) minced parsley
Fresh and Smoked Salmon Chowder
5
servings
0:35
Preparation
0:40
COOKING
1:15
TOTAL TIME
Ingredients
-
5 tsp.
(25 mL)butter
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
1
shallot, chopped
-
1
leek, white part only, chopped
-
1/2
stalks celery with leaves, finely chopped
-
1
medium carrot, sliced thin
-
1
new potato, finely diced
-
4
button mushrooms, sliced thin
-
1/3 cup
(80 mL)dry white wine
-
Salt and pepper to taste
-
2 Tbsp.
(30 mL)unbleached all-purpose flour
-
2 cups
(500 mL)vegetable or chicken broth
-
1/2
bay leaf
-
1
sprig fresh thyme
-
1 1/4 to 2 cups
(310 to 500 mL)2% or whole milk
-
1/2 cup
(125 mL)whole kernel corn, drained
-
1/2 lb
(225 g)fresh salmon (barely cooked), cut into very small pieces
-
fresh dill to taste for garnish
-
Sufficient quantity, smoked salmon, cut into strips to garnish
-
1 Tbsp.
(15 mL)minced parsley
Preparation
In a stockpot over low heat, cook shallot and leek in butter until glassy.
Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 minutes.
Salt and pepper lightly. Stir in flour.
Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.
In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.
Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.
Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
