Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 Tablespoons unsalted butter
- 1 onion, peeled, chopped
- 1 clove garlic, peeled, minced
- 4 ounces white mushrooms, cleaned, chopped
- 2 Tablespoons minced fresh flat-leaf parsley
- 4 ounces smoked salmon, chopped
- Ground white pepper to taste
- 1/4 cup all-purpose flour
- 2 cups fish stock or bottled clam juice
- 1/2 cup half-and-half
- Creme fraiche for garnish, optional
- 4 dill sprigs for garnish
Preparation:
In a medium saucepan, melt the butter over medium heat. Add the onion, garlic, mushrooms, and parsley. Cook for 2 to 3 minutes, or until the vegetables are tender.Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
Remove the pan from the heat and stir in the flour.
Gradually stir in the fish stock or clam juice. Return the pan to medium heat and bring to a boil. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
Stir in the half-and-half.
To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
Yield: 4 servings
Per serving: 174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber.
Recipe Source: The New Irish Table: 75 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.
