Lox Chowder

18 ingredients
1 steps

Ingredients

  • INGREDIENTS
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium leek, cleaned, trimmed and thinly sliced
  • 1 medium carrot, peeled and diced
  • 1 rib celery, trimmed and diced
  • 1 clove garlic, peeled and minced
  • 1 large, starchy potato, peeled and cut into small cubes
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock, either homemade or low-sodium
  • 1 bay leaf
  • 2 cups whole milk
  • 4 ounces smoked salmon, flaked (can use end bits)
  • 3/4 cup heavy cream
  • Freshly ground black pepper to taste
  • Fresh chives, minced, for garnish

Directions

  1. 1
    {"0":"RECIPE","1":"Lox Chowder","2":"Adapted from Russ & Daughters, New York.","6":"PREPARATION","8":"1.","9":"Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.","10":"2.","11":"Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.","12":"3.","13":"Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.","14":"4.","15":"Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives.","16":"YIELD 4 to 6 servings"}

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