Smoked Salmon Chowder
Source and licence
"Smoked Salmon Chowder" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Smoked_Salmon_Chowder, revision 4522739), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Smoked_Salmon_Chowder&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522739
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 tbsp grape seed/safflower/canola oil
- 2 onions, chopped
- 4 celery stalks, chopped
- 2 carrots, chopped
- 1 tsp dried tarragon
- 3 potatoes, boiled and smashed
- 8 ounces smoked salmon, crumbled
- ½ gallon salmon/fish stock
- ½ gallon milk
- 1 tbsp black pepper
Method
- Place stock pot over medium heat, add oil.
- Add carrots, onions, celery, stirring until onions turn clear.
- Add tarragon and salmon stock to deglaze bottom of pan.
- Stir in smashed potatoes, smoked salmon. Continue to stir and bring to a simmer.
- Add milk and pepper.
- Serve and enjoy.