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Smoked Salmon and Corn Chowder Lee Bailey's Cooking for Friends Yield: serves 6 3 Tbsp. unsalted butter ½ to ⅔ cup finely chopped onion ½ to ⅔ cup finely chopped celery ½ to ⅔ cup finely chopped red bell pepper 2 Tbsp. flour 3 cups hot chicken stock 2 cups low-fat milk ½ tsp. salt Black pepper to taste 2 cups canned or frozen whole kernel corn, drained 4 oz. smoked salmon, chopped into pea-size pieces Chopped fresh parsley, dill, or chervil to taste Melt the butter in a large saucepan. Sauté the onion, celery, and red bell pepper over medium heat until wilted and onion is just beginning to brown, about 8 to 10 minutes. Stir in flour and cook, stirring constantly, for another minute or so. Add the chicken stock and cook for 2 to 3 minutes, stirring. Add the milk and turn heat back to a simmer. Cook for 3 to 4 minutes, stirring occasionally. Add salt, pepper and corn. Bring back to a simmer and turn off heat. Stir in salmon. Serve with a sprinkling of chopped herbs. |
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