Smoked Salmon Chowder
1 tablespoon butter
1 cup chopped onion
1/2 cup chopped celery
2 cloves minced garlic
1/2 cup chopped carrot
2 cups chicken broth or fish stock*
4 cups diced red potatoes
1 can (15 oz) whole kernel corn, drained
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried dill weed
5 cups whole milk
Salt and pepper to taste
5-6 tablespoons cornstarch**
8 ounces smoked salmon
Melt butter in large heavy saucepan; add onion, celery, garlic; sauté until onion is transparent. Add chopped carrot, 2 cups chicken broth (or fish stock); bring to a boil, reduce heat, cover and simmer until vegetables are tender (about 10-20 minutes). Add diced potatoes, cover and cook until tender (about 10-20 minutes).
Add drained corn, thyme, dill weed, and 4 1/2 cups milk to chowder; salt and pepper to taste. Bring chowder to a boil (do not boil over).
Combine remaining 1/2 cup milk with the cornstarch,** stir until smooth; stir cornstarch and milk into chowder; cook, stirring frequently until thick and bubbly.
Remove skin and bones from salmon, flake with a fork. Stir flaked salmon and add to chowder, heat through. Serve with crusty sour dough bread.
Delicious recipe to herald the coming of cool weather! Serves 8
* Nutrition analysis was calculated using fish stock. Chicken broth will substitute well in recipe.
** Use more or less cornstarch to create desired thickness of chowder.