Quick and Easy Smoked Salmon Chowder with Halibut
 
Prep Time
Cooking Time
Total Time
 
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
  1. 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.
  2. Sprinkle the flour over the onion and garlic and stir - cook for 2 minutes stirring constantly.
  3. 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.
  4. Cover and cook until the potatoes and carrots are tender, about 7-10 minutes depending on the size of your veggies.
  5. 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.
  6. Serve immediately
Serving Size: 2 cups
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2015/03/08/smoked-salmon-chowder/