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Sustainable Smoked Salmon

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Smoked Salmon Chowder

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

In a large sauce pan, sauté bacon until lightly browned. Add olive oil, white wine, bay leaf, pepper. Stir in chopped onions and celery.

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.

Add smoked salmon and 2 cups cream. Simmer for 20 minutes or more. Serve.

Holds well in the refrigerator. Reheat at medium low on stove top or in microwave.

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