Makes 4 generous 2-cup servings or 8 1-cup side soups
Yield: 4
Ingredients
3 tbl butter
1 med onion, finely chopped
2 celery ribs, finely chopped
1 tsp finely chopped garlic
3 Tbl flour
3 cups low- or no-salt chicken or fish stock
1 bay leaf
1 lb baby red potatoes, cut into bite-sized pieces (about ¼ - ½")
2 carrots, peeled and thinly sliced
6-1/2 oz canned smoked halibut, drained and lightly broken up
6-1/2 oz smoked salmon, drained and lightly broken up
1 cup half-n-half
1 Tbls fresh dill, chopped
Instructions
In a medium soup pot over medium heat melt the butter. Add the onion, celery, and garlic and cook until the onions are translucent, about 5 minutes.
Sprinkle the flour over the onion and garlic and stir - cook for 2 minutes stirring constantly.
Slowly add the stock continuing to stir constantly. Raise the heat to med-high or high to bring the mixture to a boil. Once you reach a boil, add the bay leaf, potatoes, and carrots and then lower the heat to low to simmer.
Cover and cook until the potatoes and carrots are tender, about 7-10 minutes depending on the size of your veggies.
Gently stir in the smoked fish, half-n-half, and dill and simmer for 3-4 more minute or until they’re heated through. Remove the bay leaf and season with pepper.
Serve immediately
Serving Size: 2 cups
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2015/03/08/smoked-salmon-chowder/