Smoked Salmon Chowder
In the Pacific Northwest when the salmon start running, we're always looking for new and delicious ways to serve this flavorful fish. This twist on classic clam chowder adds loads of fresh dill, a hint of lemon, and an abundance of smoked salmon. Packing enough punch to be a meal on its own, this recipe is a great addition to any rainy winter day.
Ingredients
Units:
- Fish Stock - 2⅛ lb
- Milk - 10⅝ oz
- Smoked Salmon - 12⅜ oz
- Lemon Zest - 1
- Unsalted Butter - 2½ oz
- All Purpose Flour - 2⅛ oz
- Onion - 8⅞ oz
- Celery - 6 oz
- Potato - 1⅛ lb
- Olive Oil - 3/4 oz
- White Pepper - 0.04 oz
- Dill - 1/4 oz
- Salt - 1/8 oz
- Hot Sauce - 3 dash
Servings
2 quartssDirections
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