Salmon Chowder

Salmon Chowder

Salmon Chowder

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Salmon Chowder

Ingredients:

Instructions:

  1. Melt butter in a large dutch oven over medium heat. Add onion and leek to the pot. Cook and stir until softened and lightly browned, about 5 minutes. Add garlic and jalapeno, cooking and stirring until fragrant, about a minute. Add the potatoes and celery, cooking until starting to soften, about 5 minutes. Stir in thyme, sage, celery seed, garlic powder, black pepper, and bay leaf. Add wine, bring to a boil and simmer for 5 minutes. Next add the chicken broth, bring to a boil, reduce heat to a simmer. Cook uncovered for 15 minutes or until vegetables are tender.
  2. Whisk flour into the half and half until smooth. Slowly pour into the soup, stirring continuously. Bring to a boil, reduce heat and simmer until thickened, about 3-5 minutes. Stir in frozen corn and smoked salmon. Lay chunks of salmon on top. Cover and cook for another 5-10 minutes or until salmon is flaky and cooked through.Taste and adjust seasonings if desired. Serve with fresh parsley.

Serves 4-6

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