Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Ingredients: 14 cup margarine; 2 tablespoons bacon fat; 1 small onion, diced; 12 cup celery, diced; 34 lb red potatoes (about 1 1/2 cups); 1 12 teaspoons garlic, minced; 34 teaspoon dried thyme; 1 12 teaspoons dried tarragon; 34 teaspoon dried dill weed; 12 cup all-purpose flour; 1 12 teaspoons paprika; 7 cups fish stock; 6 ounces smoked salmon, diced; 1 bay leaf; 1 tablespoon lemon juice; 1 12 teaspoons Worcestershire sauce; 18 teaspoon Tabasco sauce; 34 teaspoon pepper; 2 teaspoons salt; 14 cup white wine; 1 cup half-and-half; 14 cup chopped fresh parsley

22 ingredients

7 steps

Ingredients

14 cup margarine
2 tablespoons bacon fat
1 small onion, diced
12 cup celery, diced
34 lb red potatoes (about 1 1/2 cups)
1 12 teaspoons garlic, minced
34 teaspoon dried thyme
1 12 teaspoons dried tarragon
34 teaspoon dried dill weed
12 cup all-purpose flour
1 12 teaspoons paprika
7 cups fish stock
6 ounces smoked salmon, diced
1 bay leaf
1 tablespoon lemon juice
1 12 teaspoons Worcestershire sauce
18 teaspoon Tabasco sauce
34 teaspoon pepper
2 teaspoons salt
14 cup white wine
1 cup half-and-half
14 cup chopped fresh parsley

Directions

1

In 4 quart pot melt margarine and bacon fat.
2

Saute the onion, celery, potatoes, garlic, thyme, tarragon, and dill until the onions are translucent.
3

Reduce heat and add flour and paprika, blending well.
4

Stir in the fish stock.
5

Add the smoked salmon, bay leaf, lemon juice, Worcestershire, Tabasco, pepper, salt, and wine.
6

Bring to boil, then reduce heat and simmer 20 minutes.
7

Remove from heat, stir in half and half and parsley.