Name: Smoked Salmon Chowder
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: American
Ingredients: 2 tbsp butter; 2 shallots, finely chopped; 1 stalk celery, finely chopped; 2 tbsp all-purpose flour; 1 qt fish/shellfish stock; 1 bay leaf; 1 large russet potato, peeled and diced; ⅔ cup cream; 1 tbsp fish sauce; freshly ground pepper; 7 oz smoked salmon, cut or torn into bite-sized pieces; 1 tbsp Chopped fresh dill; 1 tbsp Chopped fresh chives

2 tbsp butter

2 shallots, finely choppedabout 1/4 cup

1 stalk celery, finely chopped

2 tbsp all-purpose flour

1 qt fish/shellfish stock

1 bay leaf

1 large russet potato, peeled and diced(about 1 pound total weight)

⅔ cup cream

1 tbsp fish sauce

freshly ground pepper

7 oz smoked salmon, cut or torn into bite-sized pieces

1 tbsp Chopped fresh dill

1 tbsp Chopped fresh chives

In a large pot, heat butter over medium-low heat. Add shallots and celery and sweat until slightly softened, about 5 minutes.

Add the flour and stir to form a roux. Slowly add the stock a little at a time whisking well in between to keep from forming clumps. Once you have more liquid than flour and its nice and smooth, slowly add the remaining stock stirring constantly. Add the bay leaf, cover and simmer for 10 minutes stirring occasionally to keep the bottom from sticking.

Stir the potatoes in and continue simmering for 15-20 minutes, partially covered, until they are tender.

Add the cream to the chowder, season with pepper and fish sauce if needed. Cook for 5 more minutes.

Ladle chowder into bowls and add a healthy portion (1-2 oz or so) of flaked bite-sized pieces of smoked salmon. Garnish with the chopped dill and chives. Serve.