Smoked Salmon Chowder

A few years back Santa inundated us with seven boxes of smoked salmon, which pushed my culinary daring into overdrive and I emerged from the kitchen with this delightful chowder recipe. It’s a warming comfort food that satisfies on chilly days, yet promises summer with sprigs of dill weed and parsley. Creamy sour cream thickens the broth and compliments the smoked fish, creating a lunch or dinner that’s sure to please fish and seafood enthusiasts.

Smoked Salmon Chowder

2 cups smoked salmon, cut into chunks, (alder smoked is my favorite) or 2 cups baked or canned salmon plus 1/8 to 1/4 teaspoon liquid smoke
4 tablespoons unsalted butter
1 cup onions, chopped
1/2 cup celery, thinly sliced
1 cup green pepper, finely chopped (optional)
4 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1/2 to 3/4 cup sour cream or cream cheese
1 tablespoon fresh or 1 1/2 teaspoons dried dill weed
Freshly ground black pepper
2 to 3 tablespoons fresh parsley, coarsely chopped
Salt to taste

Melt butter in medium saucepan; sauté onion, celery, and green pepper. Stir in flour and cook until all flour is absorbed into the sautéed mixture; slowly add broth. Cook over medium heat, stirring constantly until chowder reaches boiling point. Add sour cream, dill, black pepper and smoked salmon; heat 4-5 minutes, stirring constantly (do not boil). Garnish with parsley just before serving; season with finishing salt.

Yield: 4 to 6 servings

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