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Smoked Salmon Chowder

Ingredients:

    • 2/3 cup bacon, chopped (about 3 strips)
    • 1 medium white onion, chopped
    • 3 ribs celery, chopped
    • 1 bay leaf
    • 1-2 cloves garlic, minced
    • 1-2 teaspoons pepper
    • 4 cups stock (chicken, vegetable or fish)
    • 2 cups heavy cream
    • 2 tablespoons olive oil
    • 1/2 cup white wine
    • 3 medium potatoes, peeled and cut into 1/2 inch cubes
    • 4-6 ounces C&H Smoked Salmon, shredded
    • 2 tablespoons corn starch, diluted in 1/4 cup of water

Directions:

  1. In a large sauce pan, sauté bacon until lightly browned. Add olive oil, white wine, bay leaf, pepper. Stir in chopped onions and celery.
  2. Cover and cook slowly, stirring occasionally for 8-10 minutes or until onions are opaque and tender. Add stock, bring to boil and add potatoes. Reduce heat and cook until tender.
  3. Add smoked salmon and 2 cups cream. Simmer for 20 minutes or more. Serve.
  4. Holds well in the refrigerator. Reheat at medium low on stove top or in microwave.
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Mike & Leah Clark

We’re Mike and Leah Clark, owners of C&H Fish Co., and we take pride in offering the finest Alaskan smoked salmon, crafted with care and tradition. Sharing pure, natural goodness is at the heart of everything we do.

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